High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling-Reference-Cited by-同舟云学术

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High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling

Published:2005-12 Issue:4 Volume:6 Page:372-387
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Baxter Irene A.,Easton Kerry,Schneebeli Katherine,Whitfield Frank B.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference24 articles.

1. High pressure juice;Anonymous;Soft Drinks Management International,1996

2. Sensory and analytical evaluations of Brazilian orange juices and aromas;Bettini;Fruit Processing,1998

3. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice;Bull;Innovative Food Science and Emerging Technologies,2004

4. Some solubility relationships of limonin. Their importance in orange juice bitterness;Chandler;Food Research Quarterly,1971

5. Orange and tangerine juices;Chen,1993

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