✦ LIBER ✦

FLAVOR AND CHEMICAL COMPARISON OF PASTEURIZED AND FRESH VALENCIA ORANGE JUICES

✍ Scribed by MANUEL G. MOSHONAS; PHILIP E. SHAW

Book ID: 111341702
Publisher: John Wiley and Sons
Year: 1997
Tongue: English
Weight: 537 KB
Volume: 20
Category: Article
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.1997.tb00449.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

RETENTION OF FRESH ORANGE JUICE FLAVOR A

RETENTION OF FRESH ORANGE JUICE FLAVOR AND AROMA IN AN AQUEOUS DISTILLATE FROM VALENCIA ORANGE JUICE

✍ MANUEL G. MOSHONAS; PHILIP E. SHAW; BÉLA S. BUSLIG 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 382 KB

Comparison of volatile flavor components

Comparison of volatile flavor components in fresh and processed orange juices

✍ Nisperos-Carriedo, Myrna O.; Shaw, Philip E. 📂 Article 📅 1990 🏛 American Chemical Society 🌐 English ⚖ 676 KB

Pasteurization of Fresh Orange Juice Usi

Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

✍ D.M. Foley; K. Pickett; J. Varon; J. Lee; D.B. Mln; R. Caporaso; A. Prakash 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 436 KB

Effect of thermal pasteurization on Vale

Effect of thermal pasteurization on Valencia orange juice color and pigments

✍ Hyoung S. Lee; Gary A. Coates 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 112 KB

CHEMICAL AND PHYSICAL CHARACTERISTICS OF

CHEMICAL AND PHYSICAL CHARACTERISTICS OF THE PETROLEUM ETHER SOLUBLE MATERIAL OF FRESH AND CANNED FLORIDA VALENCIA ORANGE JUICE

✍ ARTHUR J. NOLTE; HARRY W. VON LOESECKE 📂 Article 📅 1940 🏛 Institute of Food Technologists 🌐 English ⚖ 587 KB

Antioxidant activity of pasteurized and

Antioxidant activity of pasteurized and sterilized commercial red orange juices

✍ Alberto Fiore; Luca La Fauci; Rinaldo Cervellati; Maria Clelia Guerra; Ester Spe 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 159 KB

Blood orange juice is a typical Italian product whose red color is primarily associated with anthocyanin pigments. Two orange-based products are present on the market: pasteurized pure juice with 40 days of shelf life, and sterilized beverage containing minimum 12% of concentrated fruit juice. The a