PHYSICOCHEMICAL CHANGES DURING PREPARATION OF PLUM JUICE CONCENTRATE

被引：0
|
作者：
WANI, MA
SAINI, SPS
BAINS, GS
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1990年 / 27卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：29 / 32
页数：4
相关论文
共 50 条
  • [1] PHYSICOCHEMICAL CHANGES DURING PREPARATION OF FRUIT JUICE CONCENTRATE
    SANDHU, KS
    BHATIA, BS
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1985, 22 (03): : 202 - 206
  • [2] Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production
    Tian, You
    Sun, Lijun
    Yang, Yali
    Gou, Xiaoju
    Niu, Pengfei
    Guo, Yurong
    CYTA-JOURNAL OF FOOD, 2018, 16 (01) : 755 - 764
  • [3] Color kinetics of high transparency green plum juice concentrate during storage
    Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
    不详
    Nongye Gongcheng Xuebao, 2006, 12 (242-244):
  • [4] Preparation of Pomegranate Juice Concentrate by Various Heating Methods and Appraisal of Its Physicochemical Characteristics
    Dhumal, S. S.
    Karale, A. R.
    More, T. A.
    Nimbalkar, C. A.
    Chavan, U. D.
    Jadhav, S. B.
    III INTERNATIONAL SYMPOSIUM ON POMEGRANATE AND MINOR MEDITERRANEAN FRUITS, 2015, 1089 : 473 - 484
  • [5] Changes in polyphenol content during production of grape juice concentrate
    Capanoglu, Esra
    de Vos, Ric C. H.
    Hall, Robert D.
    Boyacioglu, Dilek
    Beekwilder, Jules
    FOOD CHEMISTRY, 2013, 139 (1-4) : 521 - 526
  • [6] PREPARATION OF A FROZEN APPLE JUICE CONCENTRATE
    WALKER, LH
    NIMMO, CC
    PATTERSON, DC
    FOOD TECHNOLOGY, 1951, 5 (04) : 148 - 151
  • [7] CHANGES IN TOTAL CARBONYL CONTENT OF ORANGE JUICE AND CONCENTRATE DURING STORAGE
    SENN, VJ
    JOURNAL OF FOOD SCIENCE, 1963, 28 (05) : 531 - +
  • [8] PHYSICOCHEMICAL CHANGES DURING EXTRACTION AND CONTRACTION OF CLEAR GUAVA JUICE
    IMUNGI, JK
    SCHEFFELDT, P
    SAINTHILAIRE, P
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1980, 13 (05): : 248 - 251
  • [9] EVALUATION OF ENZYMATICALLY EXTRACTED PLUM JUICE FOR PREPARATION OF BEVERAGES
    JOSHI, VK
    CHAUHAN, SK
    LAL, BB
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1993, 30 (03): : 208 - 210
  • [10] Effects of operating parameters on physicochemical properties of red plum juice and permeate flux during membrane clarification
    Nourbakhsh, Himan
    Emam-Djomeh, Zahra
    Mirsaeedghazi, Hossein
    DESALINATION AND WATER TREATMENT, 2015, 54 (11) : 3094 - 3105
12345