Effect of extraction method on quality of orange juice: Hand-squeezed, commercial-fresh squeezed and processed

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2029-2042

  Baldwin, Elizabeth A ^a   Bai, Jinhe ^a   Plotto, Anne ^a   Cameron, Randall ^a   Luzio, Gary ^a   Narciso, Jan ^a   Manthey, John ^a   Widmer, Wilbur ^a   Ford, Bryan L ^a  

^a U S HORTICULTURAL RESEARCH LABORATORY   (United States)

Author keywords

Cloud loss: peel oil; Extraction; Flavor; Orange juice

Indexed keywords

ALCOHOL; ESTER; METHANOL; PECTIN; PLANT MEDICINAL PRODUCT; TERPENE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; FOOD HANDLING; FRUIT; HAND; HEAT; HUMAN; METHODOLOGY; ODOR; PASTEURIZATION; PH; SPECIES DIFFERENCE; STANDARD; SWEET ORANGE; TASTE;

BEVERAGES; CITRUS SINENSIS; ESTERS; ETHANOL; FOOD HANDLING; FRUIT; HAND; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; METHANOL; ODORS; PASTEURIZATION; PECTINS; PLANT OILS; PLANT PREPARATIONS; SPECIES SPECIFICITY; TASTE; TERPENES; VOLATILE ORGANIC COMPOUNDS;

CITRUS SINENSIS;

EID: 84862230189     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5587     Document Type: Article

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