Article

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

2019-07-01

Abstract excerpt

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, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic...

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Literature Corpus work: a607b0c4-6f3d-5891-91d6-ffc4ed99d79e
DOI: 10.1111/jfpp.13989

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