New Search

Item 121 of 323 (back to results)
Previous previous next Next
Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice
Journal of food processing and preservation

Current search:

Economics, Business and Industry: products and commodities > product quality > sensory properties
×
Research, Technology and Engineering: support systems and models
×

Select any link to see items in a related category.

more general categories    information about this item
Animal Science and Animal Products 
Animal Science and Animal Products
 zoology (51799) 
 animal physiology (24482) 
 neurophysiology (2127) 
 sensation (1851) 
 taste (822)
Biological Sciences 
Biological Sciences
 microbiology (27793) 
 microorganisms (23193)
 nutrition (23130) 
 nutrition physiology (4732) 
 nutrient retention (222)
 organisms (108862) 
 microorganisms (23191)
 physiology (77074) 
 animal physiology (24482) 
 neurophysiology (2127) 
 sensation (1851) 
 taste (822)
 nutrition physiology (4732) 
 nutrient retention (222)
 zoology (51772) 
 animal physiology (24475) 
 neurophysiology (2126) 
 sensation (1850) 
 taste (821)
Calendar Year 
Calendar Year
 Year (337475) 
 2010 (38932)
Economics, Business and Industry 
Economics, Business and Industry
 administrative management (9912) 
 quality control (834)
 economics (27895) 
 industrial organization and market structure (7082) 
 industry (6905) 
 industrial applications (305)
 products and commodities (80757) 
 agricultural products (74894) 
 foods (19982) 
 juices (1728) 
 fruit juices (1101) 
 orange juice (205)
 plant products (54971) 
 fruit products (9186) 
 fruit juices (1100) 
 orange juice (205)
 product quality (18080) 
 food quality (12184)
 sensory properties (4680) 
 flavor (2002)
Food and Human Nutrition 
Food and Human Nutrition
 food science (22492) 
 food quality (12184)
 foods (20022) 
 juices (1729) 
 fruit juices (1102) 
 orange juice (205)
Physical and Chemical Sciences 
Physical and Chemical Sciences
 chemical substances (129118) 
 chemical compounds (78840) 
 inorganic compounds (30695) 
 oxides (6369) 
 carbon dioxide (3412)
 organic compounds (57444) 
 esters (5843) 
 butyrates (187)
 isoprenoids (6676) 
 terpenoids (6590) 
 monoterpenoids (787) 
 citronellol (18)
 technical chemicals (15701) 
 flavor compounds (406)
 chemistry (84737) 
 physicochemical properties (27179)
 physical phases (8840) 
 colloids (358)
 physics (54990) 
 energy (4563)
 physical properties (32618) 
 color (4392)
 particle size (1152)
 particle size distribution (397)
 rheological properties (2747)
Plant Science and Plant Products 
Plant Science and Plant Products
 plant products (54974) 
 fruit products (9187) 
 fruit juices (1101) 
 orange juice (205)
Reference Types 
Reference Types
 Journal (337546)
Research, Technology and Engineering 
Research, Technology and Engineering
 mathematics and statistics (33406) 
 mathematical models (6495)
 prediction (5471)
 statistics (23850) 
 probability (9317) 
 confidence interval (586)
 statistical analysis (13399) 
 correlation (2553)
 support systems and models (27487) 
 models (27236) 
 mathematical models (6495)
 technology (49139) 
 processing technology (28127) 
 heat treatment (3316)
 homogenization (310)
 nonthermal processing (139)
Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice
Author(s) of Article  Will be identified in next release
Citation  Journal of food processing and preservation 2010 v.34 no.s2 pp. 530-548
Click to View  (Click to View)
Date of Publication  2010
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=538784
Name of Publication  Journal of food processing and preservation
Publishing Company  Will be identified in next release
Accession Number  148360