Improvement of the fresh taste intensity of processed clementine juice by separate pasteurization of its serum and pulp

Food Science and Technology International

Volumn 14, Issue 6, 2008, Pages 525-529

  Torres, E F ^a   Bayarri, S ^b   Sampedro, F ^b   Martinez A ^b   Carbonell, J V ^b  

^a PONTIFICIA UNIVERSIDAD JAVERIANA   (Colombia)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Citrus juice; Clementine; L. plantarum; Pasteurization; Pectin methylesterase; Sensory evaluation

Indexed keywords

CENTRIFUGATION; ENZYMES; FRUIT JUICES; HEAT TREATMENT; POLYSACCHARIDES; THERMAL LOGGING;

CITRUS JUICE; CLEMENTINE; L. PLANTARUM; PASTEURIZATION; PECTIN METHYLESTERASE; SENSORY EVALUATION;

BODY FLUIDS;

CITRUS; CITRUS RETICULATA; LACTOBACILLUS PLANTARUM;

EID: 61449223596     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208100463     Document Type: Article

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