[PDF][PDF] Impact of processing on flavor volatiles and physicochemical properties of pomegranate juice
H Allam - Suez Canal University Journal of Food Sciences, 2016 - scuj.journals.ekb.eg
This study was undertaken to investigate the effect of pasteurization and concentration
techniques on somephysicochemical parameters, volatile flavor compounds and …
techniques on somephysicochemical parameters, volatile flavor compounds and …
The relationship between rheological properties, color and structural characterization of tomato paste (cold-break) during processing
KM Youssef - Journal of Food and Dairy Sciences, 2009 - jfds.journals.ekb.eg
The relationship between rheological and pectin fractions contents and between lycopene,
total carotenoids contents and Hunter color parameters of tomato paste during processing …
total carotenoids contents and Hunter color parameters of tomato paste during processing …
[PDF][PDF] Physical and qualitative characters of date palm (Phoenix dactylifera L.) fruits stored under freeze condition
P Kumawat, RS Rathore, PK Yadav… - Indian Journal of Arid …, 2019 - researchgate.net
102 phenolphthalein indicator and it was expressed in% malic acid (AOAC, 2007). However,
ascorbic acid content was determined by the method reported earlier by Ruck (1969). Ten …
ascorbic acid content was determined by the method reported earlier by Ruck (1969). Ten …