Browning of the concentrated apple juice in function of storage conditions
1995
Zlatkovic, B. | Bukvic, B. (Poljoprivredni fakultet, Beograd (Yugoslavia))
In present research, parameters responsible for the browning of concentrated apple juice are observed as internal and external risk factors. The effect of individual factors was analyzed as changes occurring during storage expressed as intensive brown of the concentrate depending on storage conditions (temperature, time, apple cultivar, and water activity), concentrating conditions (evaporation pressure, temperature difference between heating water and juice boiling point under given conditions).
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju
语言
塞尔维亚
注释
Summary (En)
4 graphs; 2 tables; 22 ref.
ISBN
86-80733-03-2
类型
Conference; Summary
来源
Modern trends in food technology. [Proceedings from the 2nd Yugoslav symposium of food technologists, Belgrade (Yugoslavia), Februar 9-10, 1995], Obradovic, D.B.Jankovic, M.A. (eds.).- Beograd (Yugoslavia): Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju, 1995.- ISBN 86-80733-03-2. p. 39-48
粮农组织大会
2. jugoslovenski simpozijum prehrambenih tehnologa, Beograd (Yugoslavia), 9-10 Feb 1995
1996-08-15
AGRIS AP