Effect of microwave pasteurization on orange juice color and carotenoid pigments

Agriculture & Biology

• carotenes 14%
• carotenoids 54%
• color 37%
• heat inactivation 15%
• juices 23%
• microwave radiation 62%
• microwave treatment 63%
• orange juice 79%
• pasteurization 72%
• pectinesterase 15%
• pigments 48%
• sampling 4%
• temperature 20%
• thermography 17%
• zeaxanthin 15%

Medicine & Life Sciences

• Carotenoids 77%
• Color 53%
• Heating 55%
• Hot Temperature 9%
• Microwaves 75%
• Pasteurization 100%
• pectinesterase 24%
• Temperature 37%
• Thermography 17%
• Zeaxanthins 19%