Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values-Reference-Cited by-同舟云学术

Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values

Published:2021-09-12 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Bozkir Hamza¹^ORCID,Tekgül Yeliz²^ORCID

Affiliation:

1. Food Processing Department Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey

2. Food Processing Department Kösk Vocational School Aydın Adnan Menderes University Aydin Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15902

Reference36 articles.

1. Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation

2. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

3. Effect of operating condition on the kinetic of color change of concentrated pineapple juice by microwave vacuum evaporation;Assawarachan R.;Journal of Food, Agriculture and Environment,2008

4. Changes in color and rheological behavior of pineapple concentrate through various evaporation methods;Assawarachan R.;International Journal of Agriculture and Biological Engineering,2010

5. MATHEMATICAL MODELS FOR VACUUM-MICROWAVE CONCENTRATION BEHAVIOR OF PINEAPPLE JUICE

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