Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics...

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Veröffentlicht in:	Journal of food processing and preservation 2019-07, Vol.43 (7), p.n/a
Hauptverfasser:	Souza Comapa, Sara, Carvalho, Luciedry Matheus Souza, Lamarão, Carlos Victor, Souza, Francisca das Chagas do Amaral, Aguiar, Jaime Paiva Lopes, Silva, Laiane Souza, Mar, Josiana Moreira, Sanches, Edgar Aparecido, Santos, Felipe Faccini, Araújo Bezerra, Jaqueline, Campelo, Pedro Henrique
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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