Changes in the Physicochemical Properties, Aromas and Polyphenols of Not From Concentrate (NFC) Apple Juice During Production

CYTA - Journal of Food - United Kingdom
doi 10.1080/19476337.2018.1471102
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Informa UK Limited

Related search

Differences in Pharmacokinetics of Apple Polyphenols After Standardized Oral Consumption of Unprocessed Apple Juice

Nutrition Journal
MedicineNutritionDietetics
2015English

Sour Apple Concentrate: Processing Essentials and Organoleptic Properties

International Journal of Environment, Agriculture and Biotechnology
2019English

The Effect of Ultrasound on the Rheological Properties of Apple Juice

2017English

Antioxidant Properties of a Parsley (Petroselinum Crispum) Juice Rich in Polyphenols and Nitrites

Current Research in Nutrition and Food Science
MedicineFood Science
2016English

Aromas Potentiality of Tuna Cooking Juice Concentrated by Nanofiltration

LWT - Food Science and Technology
Food Science
2011English

Effects of the Thermosonication Clarification on the Rheological Properties of Apple Juice

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
IndustrialFood ScienceManufacturing Engineering
2019English

Sources: Library Juice Concentrate

Reference and User Services Quarterly
Information SystemsLibraryInformation Sciences
2007English

Changes in Physicochemical Properties and the Release of Inorganic Species During Hydrothermal Dewatering of Lignite

English

Changes in Physicochemical and Microbiological Properties of Isoflavone-Treated Dry-Cured Sausage From Sulfur-Fed Pork During Storage

Journal of Animal Science and Technology
EcologyGeneticsMolecular BiologyBiochemistryVeterinaryFood ScienceAnimal ScienceZoology
2014English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy