Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice

Ultrasonics Sonochemistry

Volumn 27, Issue , 2015, Pages 87-95

  Khandpur, Paramjeet ^a   Gogate, Parag R ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Orange juice; Sensory evaluation; Thermal processing; Ultrasound; Ultraviolet irradiation

Indexed keywords

CITRUS FRUITS; FRUIT JUICES; HEAT TREATMENT; IRRADIATION; REDOX REACTIONS; SENSORY ANALYSIS; SENSORY PERCEPTION; THERMAL PROCESSING (FOODS);

NON-THERMAL PROCESSING; ORANGE JUICE; OXIDATION REDUCTION POTENTIAL; PHYSICO-CHEMICAL ANALYSIS; QUALITY PARAMETERS; SENSORY PROFILES; SENSORY PROPERTIES; ULTRAVIOLET IRRADIATIONS;

ULTRASONICS;

ARTICLE; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; MOUTH; ODOR; ORANGE JUICE; ORGANOLEPTIC PROPERTY; OXIDATION REDUCTION POTENTIAL; PASTEURIZATION; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SENSORY ANALYSIS; TASTE; TEMPERATURE; ULTRASOUND; ULTRAVIOLET RADIATION; ADULT; ANALYSIS; CHEMISTRY; COLOR; FEMALE; FOOD HANDLING; FRUIT AND VEGETABLE JUICE; HUMAN; MALE; OXIDATION REDUCTION REACTION; PROCEDURES; SWEET ORANGE; YOUNG ADULT;

ADULT; CITRUS SINENSIS; COLOR; FEMALE; FOOD HANDLING; FRUIT AND VEGETABLE JUICES; HUMANS; MALE; ODORS; OXIDATION-REDUCTION; SONICATION; TASTE; YOUNG ADULT;

EID: 84929333635     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.05.001     Document Type: Article

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