Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9660
Abstract: BACKGROUND Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and… read more here.
Keywords: carotene phenolic; cantaloupe juice; heating; inactivation ... See more keywords