Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages
Carolina P.C. Martins, Rodrigo N. Cavalcanti, Tatiana Silveira Feijó Cardozo, S. M. Couto, Jonas T. Guimarães, Celso F. Balthazar, Ramon S. Rocha, Tatiana Colombo Pimentel, Mônica Q. Freitas, Renata S.L. Raices, Márcia C. Silva, Erick A. Esmerino, Daniel Granato, Adriano G. Cruz
Topics & Concepts
PasteurizationChemistryFood scienceBrowningOrange juiceAscorbic acidAntioxidantOrange (colour)Shelf lifeBiochemistryMicrobial Inactivation MethodsMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques