ShareComparative study of the efficiency of several treatments for obtaining juice from different cherry cvs.
[In Spanish. / En espagnol.]
Author(s) : FERRANDO X., PUJOLA M., BATLLO M.
Type of article: Article
Summary
Juiciness, Brix degree, acidity and pH of the juice of 6 cherry cvs were investigated. Influence of sodium bisulfite or ascorbic acid addition or thermal treatment on the storage ability of quick-frozen juice (-20 deg C). Sodium bisulfite showed the best anthocyanin holding capacity. Cvs Van and Napoléon showed the best juice processing ability.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1994-3056
- Languages: Spanish
- Source: Acta Alimentaria - vol. 30 - n. 242
- Publication date: 1993/05
Links
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Indexing
- Themes: Beverages
- Keywords: Cherry; Treatment; Performance; Cold storage; Fruit juice; Freezing; Additive
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Effect of processing and storage on anthocyanin...
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- Date : 1993
- Languages : English
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- Date : 2005/10
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 10
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Colour of orange juice treated by high intensit...
- Author(s) : CORTÉS C., ESTEVE M. J., FRÍGOLA A.
- Date : 2008/02
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 2
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Effect of storage on the quality of kinnow mand...
- Author(s) : LOTHA R. E., KHURDIYA D. S., MAHESHWARI M. L.
- Date : 1994
- Languages : English
- Source: Indian Food Packer - vol. 48 - n. 2
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Rheology of clarified cherry juices.
- Author(s) : GINER J., IBARZ A., GARZA S., XHIAN-QUAN S.
- Date : 1996/10
- Languages : English
- Source: J. Food Eng. - vol. 30 - n. 1-2
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