Cryoconcentration of sour cherry and orange juices with novel clarification method; comparison of thermal concentration with freeze concentration in liquid foods

Journal of Agricultural Science and Technology

Volumn 15, Issue 5, 2013, Pages 941-950

  Nourmohamadpor Omran, M ^a   Pirouzifard, M Kh ^a   Aryaey, P ^b   Hasan Nejad, M ^c  

^a URMIA UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c Babol Aab Fruit Juice Factory   (Iran)

Author keywords

Aroma number; Ascorbic acid; Electro flotation; Hydroxylmethylfurfural; Total antioxidant activity

Indexed keywords

EID: 84883368552     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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