Effect of microwave heating and conventional processing on the nutritionalqualities of tomato juice

Authors
Kaur, C Khurdiya, DS Pal, RK Kapoor, HC
Citation
C. Kaur et al., Effect of microwave heating and conventional processing on the nutritionalqualities of tomato juice, J FD SCI M, 36(4), 1999, pp. 331-333
Citations number
18
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
36
Issue
4
Year of publication
1999
Pages
331 - 333
Database
ISI
SICI code
0022-1155(199907/08)36:4<331:EOMHAC>2.0.ZU;2-G
Abstract
Effect of microwave processing on the nutritional characteristics of tomato Juice was investigated and compared with conventional extraction methods s uch as hot break and cold break extraction. Microwave processed juice had l ow electrolytes, high viscosity and high retention of ascorbic acid and tot al carotenoids and lycopene contents compared to conventionally processed j uice.