Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry-Reference-Cited by-同舟云学术

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry

Published:2016-10-05 Issue:6 Volume:39 Page:826-838
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Deterre Sophie¹,Leclair Clotilde¹,Bai Jinhe¹,Baldwin Elizabeth A.¹,Narciso Jan A.¹,Plotto Anne¹

Affiliation:

1. U.S. Horticultural Research Laboratory, USDA-ARS; Fort Pierce FL 34945

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12226/fullpdf

Reference43 articles.

1. AIJN 1993 http://www.aijn.org

2. Bangert , J.G. 1976 Nutritious orange drink concentrate, process and drink resultant therefrom Google Patents http://www.google.com/patents/US3949098

3. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice;Berlinet;J. Food Sci.,2007

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