Time-intensity study of acid taste for fermented vegetable juices
2004
Karovicova, J.,Slovenska technicka univ., Bratislava (Slovak Republic). Fakulta chemickej a potravinarskej technologie, Katedra potravinarskej technologie, Radlinskeho 9, 812 37 Bratislava | Janockova, O. | Kohajdova, Z. | Lukacova, D.
The time-intensity study of acid taste was performed in 12 samples of fermented vegetable juices by time-intensity curves. Samples of the cabbage juice with the addition of inulin preparations, garlic, onion and apple juices were subjected to the study. The shortest duration of acid taste (50-60 s) was recorded for the cabbage juice with 2% addition of inulin preparation (content of inulin greater than 99.5%) and with a maximal intensity of acid taste of 64.3%.
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Эту запись предоставил Slovak University of Agriculture in Nitra