Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice
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DOI: 10.1007/s13197-017-2505-z
Abstract: In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of… read more here.
Keywords: processing; total soluble; processing nanofluids; thermal processing ... See more keywords