ShareQUALITY OF FREEZE-CONCENTRATED GRAPEFRUIT JUICE.
Author(s) : BRADDOCK R. J.
Type of article: Book chapter
Summary
COMPARISON OF THE PERFORMANCE OF FREEZE-CONCENTRATION AND CONV ENTIONAL EVAPORATION PROCESSES APPLIED TO GRAPEFRUIT JUICE. FREEZE-CONCENTRATION INCREASES THE GLUCOSE AND FRUCTOSE CONTENTS OF JUICES, WHILE REDUCING THEIR SUSCEPTIBILITY TO BROWNING. JUICES PASTEURIZED PRIOR TO AND AFTER CONCENTRATION HAVE EQUIVALENT ORGANOLEPTIC PROPERTIES. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-222563.
Details
- Original title: QUALITY OF FREEZE-CONCENTRATED GRAPEFRUIT JUICE.
- Record ID : 1987-2297
- Languages: English
- Source: In: Fed. int. Prod. Jus Fruits, Juris Druck Verl. - 1987; 89-95; 12 ref.
- Publication date: 1987
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Organoleptic property; Sugar; Pomelo; Fruit juice; Cryoconcentration; Concentration
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