Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Published 2011 View Full Article

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Title
Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate
Authors
Keywords
Microwave heating, Rotary evaporation, Evaporation rate, Total Anthocyanin Content, Browning index
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 50, Issue 1, Pages 35-43
Publisher
Springer Nature
Online
2011-03-06
DOI
10.1007/s13197-011-0246-y
References
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