Aroma profile and sensory properties of ultrasound-treated apple juice and nectar

Food Technology and Biotechnology

Volumn 51, Issue 1, 2013, Pages 101-111

  Šimunek, Marina ^a   Jambrak, Anet Režek ^b   Petrović, Marinko ^c   Juretić, Hrvoje ^d   Major, Nikola ^b   Herceg, Zoran ^b   Hruškar, Mirjana ^b   Vukušić, Tomislava ^b  

^a not available   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c Food Control Center   (Croatia)

^d UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Apple juice and nectar; Aroma profile; Electronic tongue; High power ultrasound; Sensory properties

Indexed keywords

ELECTRIC SPARKS; FRUIT JUICES; FRUITS; ODORS; PASTEURIZATION; PROCESSING; ULTRASONICS;

APPLE JUICE; AROMA PROFILES; HIGH POWER ULTRASOUND; INACTIVATION OF MICROORGANISMS; SAMPLE TEMPERATURE; SENSORY PROPERTIES; ULTRASONIC TREATMENTS; ULTRASOUND FREQUENCY;

ELECTRONIC TONGUES;

EID: 84877798037     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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