The Effects of Vacuum Heating on the Functional Properties of Grape Juice

Ghafoor, Kashif; Choi, Yong Hee

doi:10.13050/foodengprog.2008.12.3.149

Food Eng. Prog. 2008; 12(3):149-153

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.149

Article

The Effects of Vacuum Heating on the Functional Properties of Grape Juice

Kashif Ghafoor¹, Yong Hee Choi¹^,^*

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¹Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea

^*Corresponding author: Yong Hee Choi, Department of Food Science and Technology, Kyungpook National University, 1370, Sankyukdong, Puk-ku, Daegu 702-701, Korea. Tel: 82-53-950-5777; Fax: 82-53-950-6772, E-mail : yhechoi@knu.ac.kr

ⓒ Copyright 2008 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2008