Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 64-71

  Moreno, F L ^a,c   Quintanilla Carvajal, M X ^a   Sotelo, L I ^a   Osorio, C ^b   Raventos M ^c   Hernandez E ^a   Ruiz, Y ^a  

^a UNIVERSIDAD DE LA SABANA   (Colombia)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Coffee concentration; Cryoconcentration; Ice morphology; Sensory evaluation; Volatiles

Indexed keywords

MORPHOLOGY; SENSORY ANALYSIS; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

CRYOCONCENTRATION; DEWATERING CAPACITY; DISTRIBUTION COEFFICIENT; FREEZE CONCENTRATION; ICE MORPHOLOGY; SENSORY EVALUATION; VOLATILE COMPOUNDS; VOLATILES;

ICE;

EID: 84929992448     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.018     Document Type: Article

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