Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages
Abstract
The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher...
Paper Details
Title
Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages
Published Date
May 1, 2021
Journal
Volume
345
Pages
128746 - 128746
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