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Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer Cover

Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer

Ovidius University Annals of Chemistry
Volume 33 (2022): Issue 1 (January 2022)
By: Cristina Ghinea,  Ancuta Elena Prisacaru and  Ana Leahu  
Open Access
|Jun 2022

Authors

Cristina Ghinea

cristina.ghinea@fia.usv.ro

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Ancuta Elena Prisacaru

ancuta.prisacaru@fia.usv.ro

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Ana Leahu

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2022-0012 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 84 - 93
Submitted on: May 20, 2022
|
Accepted on: Jun 10, 2022
|
Published on: Jun 19, 2022
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
apple juice,
physico-chemical characteristics,
sensory analysis,
storage,
thermal pasteurization
Related subjects:
Chemistry,
Chemistry, other

© 2022 Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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