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Studies On Some Foods (citrus Juices) - Samy Abou#Hassan Siliha#Mohamed Rabie
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Studies On Some Foods (citrus Juices) - neues Buch

ISBN: 9783838349787

ID: b8c144b3096649893696da06ae79fb34

ORANGE JUICES CONCENTRATES Orange juice concentrate is one of the most important orange products, which is widely appreciated in the world market. Concentration of orange juice by evaporation alters the final color, taste, aroma and nutritional characteristics of reconstituted juice. Therefore, the present study was carried out to evaluate the following points: 1. Evaluation of the use of enzymatic treatment in combination with serum pulp method for concentration of Valencia orange juice and the impact of this process on chemical composition and volatile flavor compounds. 2. The effect of pasteurization on the physicochemical properties and volatile flavor compounds of Valencia orange juice, pulp and serum. Both unpasteurized orange juice and serum separated from it was concentrated by a rotary evaporator under vacuum. Bücher / Fremdsprachige Bücher / Englische Bücher 978-3-8383-4978-7, LAP Lambert Academic Publishing

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Studies On Some Foods (citrus Juices) - Samy Abou#Hassan Siliha#Mohamed Rabie
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Samy Abou#Hassan Siliha#Mohamed Rabie:

Studies On Some Foods (citrus Juices) - neues Buch

ISBN: 9783838349787

ID: 237072975

Orange juice concentrate is one of the most important orange products, which is widely appreciated in the world market. Concentration of orange juice by evaporation alters the final color, taste, aroma and nutritional characteristics of reconstituted juice. Therefore, the present study was carried out to evaluate the following points: 1. Evaluation of the use of enzymatic treatment in combination with serum pulp method for concentration of Valencia orange juice and the impact of this process on chemical composition and volatile flavor compounds. 2. The effect of pasteurization on the physicochemical properties and volatile flavor compounds of Valencia orange juice, pulp and serum. Both unpasteurized orange juice and serum separated from it was concentrated by a rotary evaporator under vacuum. ORANGE JUICES CONCENTRATES Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher, LAP Lambert Academic Publishing

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STUDIES ON SOME FOODS (CITRUS JUICES) - Dr. Mohamed Rabie
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Dr. Mohamed Rabie:
STUDIES ON SOME FOODS (CITRUS JUICES) - Taschenbuch

ISBN: 9783838349787

[ED: Taschenbuch], [PU: LAP Lambert Acad. Publ.], Neuware - Orange juice concentrate is one of the most important orange products, which is widely appreciated in the world market. Concentration of orange juice by evaporation alters the final color, taste, aroma and nutritional characteristics of reconstituted juice. Therefore, the present study was carried out to evaluate the following points: 1. Evaluation of the use of enzymatic treatment in combination with serum pulp method for concentration of Valencia orange juice and the impact of this process on chemical composition and volatile flavor compounds. 2. The effect of pasteurization on the physicochemical properties and volatile flavor compounds of Valencia orange juice, pulp and serum. Both unpasteurized orange juice and serum separated from it was concentrated by a rotary evaporator under vacuum., [SC: 0.00], Neuware, gewerbliches Angebot, 220x150x5 mm, [GW: 165g]

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STUDIES ON SOME FOODS (CITRUS JUICES) - Dr. Mohamed Rabie
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Dr. Mohamed Rabie:
STUDIES ON SOME FOODS (CITRUS JUICES) - Taschenbuch

ISBN: 9783838349787

[ED: Taschenbuch], [PU: LAP Lambert Acad. Publ.], Neuware - Orange juice concentrate is one of the most important orange products, which is widely appreciated in the world market. Concentration of orange juice by evaporation alters the final color, taste, aroma and nutritional characteristics of reconstituted juice. Therefore, the present study was carried out to evaluate the following points: 1. Evaluation of the use of enzymatic treatment in combination with serum pulp method for concentration of Valencia orange juice and the impact of this process on chemical composition and volatile flavor compounds. 2. The effect of pasteurization on the physicochemical properties and volatile flavor compounds of Valencia orange juice, pulp and serum. Both unpasteurized orange juice and serum separated from it was concentrated by a rotary evaporator under vacuum., [SC: 2.00], Neuware, gewerbliches Angebot, 220x150x5 mm, [GW: 165g]

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STUDIES ON SOME FOODS (CITRUS JUICES) - Mohamed Rabie
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Mohamed Rabie:
STUDIES ON SOME FOODS (CITRUS JUICES) - neues Buch

ISBN: 9783838349787

ID: cdde581aa469bcf01bc568bef59c6193

Orange juice concentrate is one of the most important orange products, which is widely appreciated in the world market. Concentration of orange juice by evaporation alters the final color, taste, aroma and nutritional characteristics of reconstituted juice. Therefore, the present study was carried out to evaluate the following points: 1. Evaluation of the use of enzymatic treatment in combination with serum pulp method for concentration of Valencia orange juice and the impact of this process on chemical composition and volatile flavor compounds. 2. The effect of pasteurization on the physicochemical properties and volatile flavor compounds of Valencia orange juice, pulp and serum. Both unpasteurized orange juice and serum separated from it was concentrated by a rotary evaporator under vacuum. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Biologie / Land- & Forstwirtschaft

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STUDIES ON SOME FOODS (CITRUS JUICES)
Autor:

Rabie, Dr. Mohamed / Siliha, Dr. Hassan / Abou, Dr. Samy

Titel:

STUDIES ON SOME FOODS (CITRUS JUICES)

ISBN-Nummer:

9783838349787

Orange juice concentrate is one of the most important orange products, which is widely appreciated in the world market. Concentration of orange juice by evaporation alters the final color, taste, aroma and nutritional characteristics of reconstituted juice. Therefore, the present study was carried out to evaluate the following points: 1. Evaluation of the use of enzymatic treatment in combination with serum pulp method for concentration of Valencia orange juice and the impact of this process on chemical composition and volatile flavor compounds. 2. The effect of pasteurization on the physicochemical properties and volatile flavor compounds of Valencia orange juice, pulp and serum. Both unpasteurized orange juice and serum separated from it was concentrated by a rotary evaporator under vacuum.

Detailangaben zum Buch - STUDIES ON SOME FOODS (CITRUS JUICES)


EAN (ISBN-13): 9783838349787
ISBN (ISBN-10): 3838349784
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: LAP Lambert Acad. Publ.
100 Seiten
Gewicht: 0,165 kg
Sprache: Englisch

Buch in der Datenbank seit 12.01.2007 19:05:21
Buch zuletzt gefunden am 14.11.2016 10:51:02
ISBN/EAN: 9783838349787

ISBN - alternative Schreibweisen:
3-8383-4978-4, 978-3-8383-4978-7

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