Effect of ultra high hydrostatic pressure on concentrations of limonene, A- terpineol and carvone in navel orange juice

Journal of Food Process Engineering

Volumn 34, Issue 3, 2011, Pages 728-745

  Pan, Jian ^a   Wang, Haixiang ^a   Xie, Huiming ^a   Yang, Yi ^a   Zeng, Qingmei ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BOX-BEHNKEN DESIGN; BOX-BEHNKEN EXPERIMENTAL DESIGN; CARVONE; CONTROL VARIABLE; CRITICAL FACTORS; INTERACTION EFFECT; LIMONENE DEGRADATION; NAVEL ORANGE; ORANGE JUICE; PRESSURE AND TEMPERATURE; PROCESSING PRESSURE; RESPONSE SURFACE METHODOLOGY; TREATMENT TIME; ULTRA HIGH HYDROSTATIC PRESSURE; ULTRA-HIGH;

DEGRADATION; FRUIT JUICES; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE;

PRESSURE EFFECTS;

CITRUS SINENSIS;

EID: 79958273479     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00430.x     Document Type: Article

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