Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial

Food Chemistry

Volumn 59, Issue 1, 1997, Pages 27-32

  Yusof, Salmah ^a   Chiong, Lee Kok ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID;

ARTICLE; COLOR; FOOD PROCESSING; FOOD STORAGE; FRUIT JUICE; INTERMETHOD COMPARISON; PH; QUALITY CONTROL; SEDIMENTATION RATE; TASTE; TEMPERATURE; VISCOSITY;

AVERRHOA CARAMBOLA;

EID: 0031149157     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00039-8     Document Type: Article

References (7)

1. Berk, Z. & Mannheim, C. H. (1986). The effect of storage temperature on quality of citrus products aseptically packed into steel drums. J. Food Process. Preserv., 10, 281-293.
2. Garcesto, M. S. & Alabastro, E. F. (1983). Vitamin C retention in canned juice. Philipp. J. Food Sci. Technol., 7(2), 15-29.
3. Girdhari, L., Siddappa G. S. & Tandon, G. L. (1959). Preservation of Fruit and Vegetables. Indian Council of Agricultural Research, New Delhi, 94 pp.
4. Glicksman, M. (1969). Gum Technology in the Food Industry. Academic Press, New York.
5. Lakshminarayana Rao, K., Eipeson, W. E., Srinivasa Rao, P. N., Patwardhan, M. V. & Ramanathan, P. K. (1985). J. Food Sci. Technol., 22, 30-33.
6. Ranganna, S. (1977). Manual of Analysis of Fruits and Vegetable Products. McGraw-Hill, New Delhi.
7. Rao, M. A., Walter, R. H. & Cooley, H. J. (1981). Effect of heat treatment on the flow properties of aqueous guar gum and sodium carboxymethylcellulose (CMC) solutions. J. Food Sci., 46, 896-899.