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Improving quality and quantity attributes of grape juice concentrate (molasses) using ohmic heating

Hosain Darvishi1, Mahmoud Koushesh Saba2, Nasser Behroozi-Khazaei1

  • 11Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, P.O. Box: 416, Sanandaj, Kurdistan Iran.

Journal of Food Science and Technology
|March 18, 2020
PubMed

Keywords:
AntioxidantConventional heatingEnergyGrape molassesPhenol content

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