Effect of Processing on the Quality of Pineapple Juice

Food Reviews International

Volumn 30, Issue 2, 2014, Pages 112-133

  Hounhouigan, Menouwesso H ^a   Linnemann, Anita R ^a   Soumanou, Mohamed M ^b   Van Boekel, Martinus A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

HPLC; Kinetics; Pasteurization; Vitamin C

Indexed keywords

AMINO ACIDS; ENZYME KINETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PASTEURIZATION;

CHEMICAL CHANGE; HPLC; HYDROXYMETHYLFURFURAL; JUICE PROCESSING; PRESERVATION METHODS; PROCESSING CONDITION; PROCESSING TECHNOLOGIES; VITAMIN C;

FRUIT JUICES;

EID: 84898964365     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2014.883632     Document Type: Article

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