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Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing Cover

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 71 (2017): Issue 6 (December 2017)
By: Gaļina Zvaigzne,  Daina Kārkliņa,  Joerg-Thomas Moersel,  Sasha Kuehn,  Inta Krasnova and  Dalija Segliņa  
Open Access
|Jan 2018

Authors

Gaļina Zvaigzne

g.zvaigzne@inbox.lv

Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia

Daina Kārkliņa

Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia

Joerg-Thomas Moersel

Untersuchungs-, Beratungs-, Forschungslaboratorium GmbH, Altlandsberg, Germany

Sasha Kuehn

Untersuchungs-, Beratungs-, Forschungslaboratorium GmbH, Altlandsberg, Germany

Inta Krasnova

Latvia State Institute of Fruit Growing, Dobele, Latvia

Dalija Segliņa

Latvia State Institute of Fruit Growing, Dobele, Latvia
DOI: https://doi.org/10.1515/prolas-2017-0084 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 486 - 491
Submitted on: Oct 3, 2016
Accepted on: Nov 16, 2017
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
orange juice,
bioactive compounds,
UHT processing technology
Related subjects:
General interest,
Mathematics,
General mathematics

© 2018 Gaļina Zvaigzne, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, Dalija Segliņa, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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