Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 137-142

  Aguiar, Izabella B ^a   Miranda, Nara G M ^b   Gomes, Flávia S ^c   Santos, Marcelly C S ^c   Freitas, Daniela De G C ^c   Tonon, Renata V ^c   Cabral, Lourdes M C ^c  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Clarification; Juice quality; Osmotic evaporation; Polyphenols; Reverse osmosis; Sensory evaluation

Indexed keywords

ANTIOXIDANT ACTIVITIES; APPLE JUICE; HIGH TEMPERATURE; HYDRAULIC PRESSURE; MEMBRANE PROCESS; NUTRITIONAL PROPERTIES; OSMOTIC EVAPORATION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; POLYPHENOLS; ROOM TEMPERATURE; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SENSORY PROPERTIES; TITRATABLE ACIDITY; TOTAL SOLID CONCENTRATIONS; TOTAL SOLIDS; VOLATILE COMPOUNDS;

CLARIFICATION; FRUIT JUICES; MICROFILTRATION; OSMOSIS; PHASE TRANSITIONS; PHENOLS; REVERSE OSMOSIS; THERMAL EVAPORATION; VOLATILE ORGANIC COMPOUNDS;

CONCENTRATION (PROCESS);

MALUS X DOMESTICA;

EID: 84870535413     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.003     Document Type: Article

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