کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185657 | 963412 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Apple juice samples were ozonated with processing variables of ozone concentration (1–4.8% w/w) and processing time (0–10 min). Effects of processing variables on colour values (L, a and b), rheological properties and phenolic content were studied. Significant reductions in these parameters were observed during ozonation. Second order polynomial regression modelling was used to investigate the main effects of ozone concentration and processing time on the changes in the selected quality parameters of ozonated apple juice. Predicted models were found to be significant (p < 0.05) with low standard error and high coefficients of determination (R2).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 124, Issue 3, 1 February 2011, Pages 721–726
Journal: Food Chemistry - Volume 124, Issue 3, 1 February 2011, Pages 721–726
نویسندگان
B. Torres, B.K. Tiwari, A. Patras, Hilde H. Wijngaard, N. Brunton, P.J. Cullen, C.P. O’Donnell,