Quality stability of clear pomegranate juice treated with cyclodextrin
Author:
Funder
Bilim, Sanayi ve Teknoloji Bakanliği
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03884-6.pdf
Reference34 articles.
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2. Al-Maiman SA, Ahmad D (2002) Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chem 76:437–441. https://doi.org/10.1016/S0308-8146(01)00301-6
3. Alper N, Bahçeci KS, Acar J (2005) Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. J Food Process Pres 29:357–368. https://doi.org/10.1111/j.1745-4549.2005.00033.x
4. Andreu-Sevilla AJ, López-Nicolás JM, Carbonell-Barrachina ÁA, García-Carmona F (2011a) Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin. J Incl Phenom Macrocycl Chem 70:453–460. https://doi.org/10.1007/s10847-010-9838-9
5. Andreu-Sevilla AJ, López-Nicolás JM, Carbonell-Barrachina ÁA, García-Carmona F (2011b) Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters. J Food Sci 76:347–353. https://doi.org/10.1111/j.1750-3841.2011.02190.x
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