Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology

Author:

Heinmaa LagleORCID,Moor Ulvi,Põldma PriitORCID,Raudsepp Piret,Kidmose Ulla,Lo Scalzo Roberto

Funder

CORE Organic Plus

Estonian Ministry of Rural Affairs:

Enterprise Estonia project

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Physical requirements guidelines for sensory evaluation laboratories;ASTM,1986

2. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer;Brahem;LWT – Food Science and Technology,2016

3. A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process;De Paepe;Food Chemistry,2015

4. European fruit juice association (AIJN) liquid fruit Market Report,2015

5. Development and validation of a predictive model for the influences of selected product and process variables on ascorbic acid degradation in simulated fruit juice;Gabriel;Food Chemistry,2015

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