Progressive freeze-concentration of apple juice and its application to produce a new type apple wine-Reference-Cited by-同舟云学术

Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

Published:2016-02 Issue: Volume:171 Page:153-158
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Miyawaki Osato^ORCID,Gunathilake Mihiri,Omote Chiaki,Koyanagi Takashi,Sasaki Tetsuya,Take Harumi,Matsuda Akira,Ishisaki Kana,Miwa Syouji,Kitano Shigeru

Funder

Japan Science and Technology Agency

Ministry of Economy, Trade and Industry

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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2. Athermal concentration by osmosis evaporation of roselle extract, apple and grape juices and impact on quality;Cisse;Innov. Food Sci. Emerg. Technol.,2011

3. Freeze concentration of fruit juices;Deshpande;Food Technol.,1982

4. Freeze concentration by layer crystallization;Flesland;Dry. Technol.,1995

5. Flavor retention in progressive freeze-concentration of coffee extract and pear (La France) juice flavor condensate;Gunathilake;Food Sci. Technol. Res.,2014

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