Clarification and gelation of a minimally heated orange juice concentrate during its refrigerated storage

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1187-1198

  Gómez, Julián Andrés ^a   Tárrega, Amparo ^a   Bayarri, Sara ^a   Carbonell, Jose Vicente ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

BRIX/ACID RATIO; CELL WALLS; CITRUS JUICES; COLLOIDAL STABILITY; FLORIDA; FROZEN STORAGE; HIGH TEMPERATURE TREATMENTS; LOSS MODULI; MICROBIAL SPOILAGE; ORANGE JUICE; PECTIN METHYLESTERASE; REFRIGERATED STORAGES; RHEOLOGICAL PROPERTY; SHELF LIFE; VERY LOW TEMPERATURES;

CLARIFIERS; CLOUDS; COAGULATION; FRUIT JUICES; GELATION; RHEOLOGY; SPOILAGE; TURBIDITY;

CLARIFICATION;

CITRUS;

EID: 79960742895     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00411.x     Document Type: Article

References (8)

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