Sensory quality and compositional characteristics of blackcurrant juices produced by different processes

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2421-2429

  Laaksonen, Oskar ^a   Mäkilä, Leenamaija ^a   Tahvonen, Risto ^b   Kallio, Heikki ^a   Yang, Baoru ^a  

^a UNIVERSITY OF TURKU   (Finland)

^b PLANT PRODUCTION RESEARCH   (Finland)

Author keywords

Astringency; Blackcurrant; Fruit acids; Juice processing; Phenolic compounds; Sensory profile; Sugars

Indexed keywords

ASTRINGENCY; BLACKCURRANT; JUICE PROCESSING; PHENOLIC COMPOUNDS; SENSORY PROFILES;

ENZYMES; FRUITS; SUGARS;

DRYING;

COUMARIC ACID; FLAVONOL DERIVATIVE; GLYCOSIDE; PECTIN; PHENOL DERIVATIVE;

ARTICLE; ASTRINGENCY; BITTER TASTE; BLACK CURRANT; BLACK CURRANT JUICE; CULTIVAR; FOOD COMPOSITION; FOOD PROCESSING; FRUIT JUICE; PH; SWEETNESS;

BEVERAGES; FOOD HANDLING; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; RIBES; TASTE;

EID: 84875196955     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.035     Document Type: Article

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