Effect of Thermal Treatment and Storage Conditions on the Physical and Sensory Properties of Grapefruit Juice

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 191-203

  Igual, M ^a   Contreras, C ^a   Camacho, M M ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Color; Grapefruit; Juice; Microwave; Pasteurization; Rheology; Sensory evaluation; Turbidity

Indexed keywords

CONVENTIONAL HEATING METHODS; GRAPEFRUIT; JUICE; MICROWAVE TREATMENT; PECTIN METHYL ESTERASE ACTIVITIES; PHYSICAL PARAMETERS; REFRIGERATED STORAGES; SENSORY EVALUATION;

CITRUS FRUITS; COLOR; HEAT TREATMENT; MICROWAVES; PARTICLE SIZE ANALYSIS; RHEOLOGY; SENSORY PERCEPTION; TURBIDITY;

PASTEURIZATION;

CITRUS X PARADISI;

EID: 84891632154     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1088-6     Document Type: Article

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