COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NADERI B.; MAGHSOUDLOU Y.; AMINIFAR M.; GHORBANI M.; RASHIDI L.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2016 | Volume:18 | Issue:5 Page(s): 1197-1207

Download Full-Text

Persian Verion

View:

720

Download:

161

Cites:

Information Journal Paper

Title

COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE

Author(s)

Keywords

CORNELIAN CHERRY CONCENTRATEQ3

CONVENTIONAL HEATINGQ3

MICROWAVE HEATINGQ3

PHYTOCHEMICAL COMPOUNDSQ3

Abstract

In this study the effects of concentration on tannin content, total anthocyanin content, total phenol content and antioxidant activity of cornelian cherry juice using conventional and microwave methods under various operational pressures (100, 38.5 and 12 kPa) were investigated. The final juice concentration of 42o Brix was achieved in 137, 125, and 93 minutes at 100, 38.5 and 12 kPa, respectively, by CONVENTIONAL HEATING. Applying microwave energy decreased required times to 115, 90, and 75 min. at 100, 38.5 and 12 kPa, respectively. Results showed that thermal treatment by microwave compared to CONVENTIONAL HEATING under low-pressure operation (12 kPa) caused less decrease in the phytochemical content (tannin content, total anthocyanin content, total phenol content and antioxidant activity) of cornelian cherry juice.

Cites

No record.

References

No record.

Cite

APA: Copy

NADERI, B., MAGHSOUDLOU, Y., AMINIFAR, M., GHORBANI, M., & RASHIDI, L.. (2016). COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 18(5), 1197-1207. SID. https://sid.ir/paper/62819/en

Vancouver: Copy

NADERI B., MAGHSOUDLOU Y., AMINIFAR M., GHORBANI M., RASHIDI L.. COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2016;18(5):1197-1207. Available from: https://sid.ir/paper/62819/en

IEEE: Copy

B. NADERI, Y. MAGHSOUDLOU, M. AMINIFAR, M. GHORBANI, and L. RASHIDI, “COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 18, no. 5, pp. 1197–1207, 2016, [Online]. Available: https://sid.ir/paper/62819/en

Related Journal Papers