Effect of microwave-assisted processing on quality characteristics of pineapple jam

Effect of microwave-assisted processing on quality characteristics of pineapple jam

Traditional heating method of pineapple puree during the production of pineapple jam can cause over degradation of quality of the fresh pineapple. Thus, the objective of this study was to determine optimum microwave-assisted processing conditions for producing pineapple jam which could reduce water...

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Bibliographic Details
Main Authors: Mohd Ismail, Nur Aisyah, Abdullah, Norazlin, Muhammad, Norhayati
Format: Article
Language:English
Published: Penerbit Akademia Baru 2018
Subjects:
SB Plant culture
SB354 -402 Fruit and fruit culture
SB381 -386 Berries and small fruits
T Technology (General)
TP368-456 Food processing and manufacture
Online Access:http://eprints.uthm.edu.my/4858/1/AJ%202018%20%28128%29.pdf
http://eprints.uthm.edu.my/4858/
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Institution: Universiti Tun Hussein Onn Malaysia
Language: English

Internet

http://eprints.uthm.edu.my/4858/1/AJ%202018%20%28128%29.pdf
http://eprints.uthm.edu.my/4858/

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