Processing and Storage Effects on Orange Juice Aroma: A Review-Reference-Cited by-同舟云学术

Processing and Storage Effects on Orange Juice Aroma: A Review

Published:2008-10-02 Issue:21 Volume:56 Page:9785-9796
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Perez-Cacho Pilar Ruiz¹,Rouseff Russell¹

Affiliation:

1. University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850, and IFAPA, Centro Alameda del Obispo, Av. Menéndez Pidal s/n, 14080-Cordoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801244j

Reference127 articles.

1. Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry

2. Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice

3. Aseptically packaged orange juice and concentrate: a review of the influence of processing and packaging conditions on quality

4. Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice

5. Effect of Storage Temperature on the Stability of Aseptically Packaged Concentrated Orange Juice and Concentrated Orange Drink

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