Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enz...
Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée
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Publisher
New York: Springer US
Journal title
Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
The impact of continuous microwave heating (MV) at 90 and 120 °C for 10 s and at 80 and 90 °C for 7 s, as well as conventional thermal processing (CTP) at 90 °C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as wel...
Alternative Titles
Full title
Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée
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Author / Creator
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Record Identifier
TN_cdi_proquest_miscellaneous_1709173251
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1709173251
Other Identifiers
ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-015-1543-7
