Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 117-125

  Renard, Catherine M G C ^a,c   Le Quere J M ^a   Bauduin, R ^b   Symoneaux, R ^d   Le Bourvellec, C ^a,c   Baron, A ^a  

^a CEMAGREF   (France)

^b Institut Français des Production Cidricoles IFPC   (France)

^c UNIVERSITY OF AVIGNON   (France)

^d Laboratoire GRAPPE   (France)

Author keywords

Astringency; Cell walls; Colour; Malus domestica Borkh.; Oxidation; Procyanidins; Tannins

Indexed keywords

ASTRINGENCY; CELL WALLS; COLOUR; MALUS DOMESTICA BORKH; PROCYANIDINS; TANNINS;

COLOR; FRUIT JUICES; FRUITS; PHENOLS;

OXIDATION;

FLAVANOL DERIVATIVE; POLYPHENOL DERIVATIVE; PROCYANIDIN DERIVATIVE; TANNIN DERIVATIVE;

APPLE JUICE; ARTICLE; BITTER TASTE; CELL WALL; CULTIVAR; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; ORGANOLEPTIC PROPERTY; OXIDATION; PHYTOCHEMISTRY;

MALUS X DOMESTICA;

EID: 77955274947     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.113     Document Type: Article

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