Progressive freeze-concentration of aroma components of la France pear

Japan Journal of Food Engineering

Volumn 11, Issue 1, 2010, Pages 31-36

  Tobitsuka, Koki ^a   Ajiki, Yusuke ^a   Nouchi, Yoshiyuki ^a   Miyawaki, Osato ^b  

^a YAMAGATA RESEARCH INSTITUTE OF TECHNOLOGY   (Japan)

^b ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Aroma; Flavor; La France; Pear; Progressive freeze concentration

Indexed keywords

CONCENTRATION (PROCESS); DISTILLATION; FLAVORS; FRUITS;

AROMA; FREEZE CONCENTRATION; LA FRANCE; PEAR; PROGRESSIVE FREEZE-CONCENTRATION; THEORETICAL LIMITS; THERMALLY UNSTABLE; VACUUM DISTILLATION;

ODORS;

PYRUS;

EID: 77956089139     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe.11.31     Document Type: Article

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