Open access
Sep 2026
Effects of microwave heating on concentration properties and quality attributes of blueberry–grape blended pulp
Blended blueberry–grape pulp (BBGP) was concentrated using microwave heating concentration (MHC) to evaluate the effects of microwave intensity (2–6 W/g), blueberry-to-grape mass ratio (1:1–1:7), citric acid addition (0.2%–0.4%), and granulated sugar addition (10%–15%) on temperature, moisture content, anthocyanin rete...
Xing-Long Zhao, Wangze A., Yu-Han Zhang et al.
· Frontiers in Sustainable Foo... · 0 citations