Physicochemical and Sensorial Properties of Grapefruit Jams as Affected by Processing

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 177-185

  Igual, Marta ^a   García Martínez, Eva ^a   Camacho, María del Mar ^a   Martínez Navarrete, Nuria ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Colour; Consistency; Grapefruit; Jam; Microwaves; Osmotic dehydration; Sensory analysis

Indexed keywords

CITRUS FRUITS; COLOR; DEHYDRATION; MICROWAVES; OSMOSIS; PHYSICOCHEMICAL PROPERTIES; TEXTURES; THERMAL PROCESSING (FOODS); WATER QUALITY;

CONSISTENCY; CONVENTIONAL THERMAL HEATING; GRAPEFRUIT; MICROWAVE ENERGIES; OSMOTIC DEHYDRATION; PROCESSING PROCEDURES; QUALITY CHARACTERISTIC; SENSORIAL PROPERTIES;

SENSORY ANALYSIS;

CITRUS X PARADISI;

EID: 84871714012     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0696-2     Document Type: Article

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