The quality of finished products with a 100% fruit content is influenced to the greatest extent by the fruit-base (fruit pulp and fruit juice concentrate) used. In terms of the production of the fruit juice, the minimization of the quantity of the dissolved oxygen, which can cause detrimental oxidation processes to start, is a very important aspect. Scientific experiments specify de-aeration before pasteurization as the solution to the problem. The choice of the packaging material and the manner of packaging also contribute to the preservation of the alimentation-biological and pleasure value of fruit juice. On the basis of the results of the experiments, regarding the parameters which are important in terms of quality, i.e. dissolved oxyge...
inadequate study on quality deterioration from a quantitative, integrated stand point. It is the res...
International audienceThe vitamin C content and the colour of an orange juice made from concentrate ...
International audienceDespite the numerous processes proposed as alternatives to heat pasteurization...
The vitamin C content and the colour of orange juice made from concentrate were measured during 9 mo...
The interaction effects of beverage packaging materials (laminated cartons, high density polyethylen...
It is the responsibility of the juice manufac-turers to ensure that quality losses in juice are mini...
Today's food industry relies heavily on food packaging because we seldom see food that is not c...
Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or ac...
Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen fo...
A blend of different fruits has a great specialty on its splendid color, flavor, taste and nutrition...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
The aim of this work was to study the influence of packaging and the matrix on the quality of orange...
The ability to provide quality juices that contain proper vitamins and nutritional components strong...
Ascorbic acid (vitamin C), is sensitive to heat, light, pH level, oxygen concentration and water act...
Ashgourd (Benincasa hispida) juice was formulated with the help of Response Surface Methodology (RSM...
inadequate study on quality deterioration from a quantitative, integrated stand point. It is the res...
International audienceThe vitamin C content and the colour of an orange juice made from concentrate ...
International audienceDespite the numerous processes proposed as alternatives to heat pasteurization...
The vitamin C content and the colour of orange juice made from concentrate were measured during 9 mo...
The interaction effects of beverage packaging materials (laminated cartons, high density polyethylen...
It is the responsibility of the juice manufac-turers to ensure that quality losses in juice are mini...
Today's food industry relies heavily on food packaging because we seldom see food that is not c...
Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or ac...
Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen fo...
A blend of different fruits has a great specialty on its splendid color, flavor, taste and nutrition...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
The aim of this work was to study the influence of packaging and the matrix on the quality of orange...
The ability to provide quality juices that contain proper vitamins and nutritional components strong...
Ascorbic acid (vitamin C), is sensitive to heat, light, pH level, oxygen concentration and water act...
Ashgourd (Benincasa hispida) juice was formulated with the help of Response Surface Methodology (RSM...
inadequate study on quality deterioration from a quantitative, integrated stand point. It is the res...
International audienceThe vitamin C content and the colour of an orange juice made from concentrate ...
International audienceDespite the numerous processes proposed as alternatives to heat pasteurization...