Chemical, olfactometric and sensory description of single-variety cider apple juices obtained by cryo-extraction-Reference-Cited by-同舟云学术

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Chemical, olfactometric and sensory description of single-variety cider apple juices obtained by cryo-extraction

Published:2018-04 Issue: Volume:90 Page:193-200
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Picinelli Lobo Anna^ORCID,Antón-Díaz Ma José^ORCID,Pando Bedriñana Rosa,Fernández García Ovidio,Hortal-García Rodrigo,Suárez Valles Belén

Funder

European Regional Development Fund

College of Environmental Science and Forestry, State University of New York

National Nutrition and Food Technology Research Institute

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Polyphenolic profiles of Basque cider apples cultivars and their technological properties;Alonso-Salces;Journal of Agricultural and Food Chemistry,2004

2. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis;Antón;Journal of Food Science,2014

3. Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour;Aprea;Food Research International,2012

4. Phenylpropenes: Occurrence, distribution, and biosynthesis in fruit;Atkinson;Journal of Agricultural and Food Chemistry,2016

5. “Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields;Carbonell-Capella;Innovative Food Science and Emerging Technologies,2016

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1. Physicochemical, sensory characterisation and volatile components of 16 NFC pear juice;Journal of Food Measurement and Characterization;2023-03-20

2. Production of New Ciders: Chemical and Sensory Profiles;Reference Series in Phytochemistry;2023

3. Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider;Journal of the American Society of Brewing Chemists;2022-01-04

4. Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation;Journal of Food Science and Technology;2021-11-21

5. New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders;Beverages;2021-11-12

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