Changes in orange juice characteristics due to homogenization and centrifugation

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 241-245

  Sentandreu, Enrique ^a   Gurrea, M A Del Carmen ^a   Betoret, Noelia ^b   Navarro, José Luis ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Centrifugation; Cloudiness; Color; Homogenization; Orange juice; Pectin methylesterase

Indexed keywords

ADDITIONAL TREATMENT; CITRUS PLANT; CLOUDINESS; COLOR INTENSITY; COMMON OPERATIONS; HOMOGENIZATION; ORANGE JUICE; PECTIN METHYLESTERASE; PHYSICAL CHARACTERISTICS; SUSPENDED PARTICLES;

BLENDING; CENTRIFUGES; CLOUDS; COLOR; FRUIT JUICES;

CENTRIFUGATION;

CITRUS;

EID: 79954422356     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.027     Document Type: Article

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