Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum
Author:
Affiliation:
1. Faculty of Health Sciences Department of Nutrition and Dietetics Munzur University Tunceli Turkey
2. Faculty of Engineering Department of Food Engineering Ege University Izmir Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Ege Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14832
Reference47 articles.
1. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile
2. Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration
3. RHEOLOGICAL BEHAVIOR OF POMEGRANATE (PUNICA GRANATUM L.) JUICE AND CONCENTRATE
4. MATHEMATICAL MODELS FOR VACUUM-MICROWAVE CONCENTRATION BEHAVIOR OF PINEAPPLE JUICE
5. Rheological properties of sour-cherry juice and concentrate
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