Journal2022
Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization
Innovative Food Science & Emerging Technologies Vol. 77, 102983–102983
چکیده
چکیده این اثر هنوز در پایگاههای متصل در دسترس نیست.
موضوعات و کلیدواژهها
Microbial Inactivation MethodsUltrasound and Cavitation PhenomenaFood Drying and Modelingvacuum concentrationlycopene retentionvitamin C retentionbioactive compoundsenergy consumption reductionprocess optimizationtemperature effects
ارجاع علمی
Behnam Alaei, Reza Amiri Chayjan, Mohammad Ali Zolfigol. “Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization.” Innovative Food Science & Emerging Technologies, 2022. https://doi.org/10.1016/j.ifset.2022.102983