Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties

International Journal of Food Science and Technology

Volumn 47, Issue 10, 2012, Pages 2158-2164

  Falguera, Víctor ^a   Gatius, Ferran ^a   Ibarz, Albert ^a   Barbosa Cánovas, Gustavo V ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Apple juice; Colour; High pressure; Multivariate analysis; Processing effects

Indexed keywords

ABSORBANCES; APPLE JUICE; BEST MODEL; COLOUR CHANGE; HIGH PRESSURE; INITIAL VALUES; KINETIC STUDY; MULTI VARIATE ANALYSIS; PRINCIPAL COMPONENTS; PROCESSING EFFECTS;

COLOR; FRUIT JUICES; PRINCIPAL COMPONENT ANALYSIS;

HIGH PRESSURE EFFECTS;

MALUS X DOMESTICA;

EID: 84866144477     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03083.x     Document Type: Article

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