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Use of ultrafiltration for the manufacture of high-quality orange juice.

[In Italian. / En italien.]

Author(s) : GHERARDI S., VICINI E., TRIFIRO A., BARBIERI G., DECIO P. L.

Type of article: Article

Summary

Effects of juice ultrafiltration followed by pulp pasteurization on sensorial properties, composition and microflora of reconstituted juice. Effect of storage of orange juice at 2 and 10 deg C. Presentation of flavour compounds.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-1053
  • Languages: Italian
  • Source: Ind. Conserve - vol. 67 - n. 3
  • Publication date: 1992

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