Quality Changes of Orange Juice as Influenced by Clarification Methods

2006 ◽  
Vol 35 (3) ◽  
pp. 378-382 ◽  
Keyword(s):  
Orange Juice ◽  
Quality Changes

Quality changes in orange juice packed in materials based on polylactate

2002 ◽  
Vol 214 (5) ◽  
pp. 423-428 ◽  
Author(s):  
Vibeke Haugaard ◽  
Claus Weber ◽  
Bente Danielsen ◽  
Grete Bertelsen
Keyword(s):  
Orange Juice ◽  
Quality Changes

scholarly journals Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

2015 ◽  
Vol 187 ◽  
pp. 140-151 ◽  
Author(s):  
Scheling Wibowo ◽  
Tara Grauwet ◽  
Jihan Santanina Santiago ◽  
Jovana Tomic ◽  
Liesbeth Vervoort ◽  
...  
Keyword(s):  
Kinetic Study ◽  
Orange Juice ◽  
Quality Changes

Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma

2017 ◽  
Vol 10 (10) ◽  
pp. 1778-1791 ◽  
Author(s):  
Lei Xu ◽  
Allen L. Garner ◽  
Bernard Tao ◽  
Kevin M. Keener
Keyword(s):  
High Voltage ◽  
Orange Juice ◽  
Cold Plasma ◽  
Microbial Inactivation ◽  
Quality Changes

Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing

2008 ◽  
Vol 56 (15) ◽  
pp. 6416-6422 ◽  
Author(s):  
Brijesh K. Tiwari ◽  
Kasiviswanathan Muthukumarappan ◽  
Colm P. O’Donnell ◽  
P. J. Cullen
Keyword(s):  
Orange Juice ◽  
Juice Quality ◽  
Quality Changes ◽  
Kinetics Of ◽  
Orange Juice Quality

Reduction of Orange Allergen Cit s 2 Levels in Fresh Orange Juice with Pineapple Bromelain Enzymatic Treatment

2020 ◽  
Vol 61 (1) ◽  
pp. 17-21
Author(s):  
Kyohei Kiyota ◽  
Masato Yoshimitsu ◽  
Keiji Kajimura ◽  
Tetsuo Yamano
Keyword(s):  
Orange Juice ◽  
Enzymatic Treatment

Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

2011 ◽  
Vol 40 (8) ◽  
pp. 1141-1149 ◽  
Author(s):  
Su-Jin Kim ◽  
Shih-Hui Sun ◽  
Gi-Chang Kim ◽  
Haeng-Ran Kim ◽  
Ki-Sun Yoon
Keyword(s):  
Quality Changes ◽  
Refrigerated Storage ◽  
Fresh Cut

Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages

2011 ◽  
Vol 40 (3) ◽  
pp. 475-479 ◽  
Author(s):  
Ji-Kang Jeong ◽  
So-Eun Park ◽  
Sun-Mi Lee ◽  
Hye-Sun Choi ◽  
So-Hee Kim ◽  
...  
Keyword(s):  
Low Temperature ◽  
Quality Changes
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