Citrus Juices Technology

Author:

Akyildiz Asiye,Ağçam Erdal

Publisher

Springer New York

Reference258 articles.

1. Abeysinghe DC, Li X, Sun CD, Zhang WS, Zhou CH, Chen KS (2007) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chem 104:1338–1344

2. Ağçam (2011) Effects of pulsed electric fields and thermal process treatments on quality and shelf life of orange juices (in Turkish). Dissertation, Çukurova University

3. Ağçam E, Akyıldız A, Akdemir Evrendilek G (2014) Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chem 143:354–361

4. Ahmad N, Bhatti MB (1971) Studies on the stabilization of cloud in orange juices and concentrates. Agric Pak 22(1):41–47

5. Altan A (1995) Determination of some technological characteristics of five cultivars of oranges grown in the Çukurova region for the juice industry. Gida 20(4):215–225

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