Heating rates of peach juice in an agitated jacketed vessel

Heating rates of peach juice in an agitated jacketed vessel

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	IBARZ, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 6 (1998), p. 1045-1048
Materias:	Alimentos Bebidas Jugo de frutas Durazno Calor Transparencia térmica Propiedades radiológicas Reología
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Caracterización reológica de pulpas concentradas de ciruela y melocotón
por: Ibarz, A.

Clouds of citrus juices and juice drinks
por: BAKER, R.

Sensory attributes and volatile components of stored strawberry juice
por: GOLASZEWSKI, R.

Optimizing acceptability of a High fruit-low sugar peach nectar using aspartame and guar gum
por: Pastor, M.

Process heat transfer : principles, applications and rules of thumb /
por: Serth, R. W.,
Publicado: (2014.)

Carotenoids and color of fruit juice and milk beverage mixtures
por: Zulueta, A.

Inactivation of zygosaccharomyces bailii in fruit juices by feat,high hydrostatic presure and pulsed electric fields
por: RASO, Javier

Process heat transfer : principles and applications /
por: Serth, R. W
Publicado: (c2007.)

Market development for blueberry juice blends
por: PRICE, C.

Flavor losses in orange juice during ultrafiltration and subsequent evaporation
por: JOHNSON, J.

Fruit and vegetable juices
por: Tressler, Donald K.
Publicado: (1939)

Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice
por: Yen, G.

Kinetic models for thermal inactivation of multiple pectinesterases in citrus juices
por: CHEN, C.

Fruit and vegetable juice : processing technology
por: Tressler, Donald K.
Publicado: (1961)

Fruit and vegetable juice : processing technology.
por: Tressler, Donald K.
Publicado: (1971)

Urea accumulation in fermenting grape juice
por: Henschke, P. A.

Elaboración de una bebida analcohólica a base de frutas y hortalizas
por: Ciurletti, Cristian Ricardo
Publicado: (2015)

Fruit juices and related products
por: Charley, Vernon L. S.
Publicado: (1939)

Irradiation and heat affect peach pollen germination and fertility
por: POOLER, M.R.

Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat
por: Linton, M.

Grape juice concentrate emerging as a sweetener in juices, food products
por: HEIEN, Dale

Principles of heat transfer.
por: Kreith, Frank.
Publicado: ([1965])

Jugos con probióticos
por: Brenoee, Marie Tutein

Beta-glucosidae activity in juice-processing enzymes based on anthocyanin analysis
por: WIGHTMAN, J.

Specific heat : metallic elements and alloys /
por: Touloukian, Y. S. 1918-
Publicado: (1970.)

Viability of Lactobacillus Rhamnosus R0011 in an apple-based fruit juice under simulated storage conditons at the consumer level
por: Champagne, C. P.

Total and thermostable pectinesterases in citrus juices
por: SNIR, R.

Juice production economics in small to medium sized wineries
por: Dillon, C. R.

Biological assay of nitrogen content of grape juice and prediction of sluggish fermentations
por: MONTEIRO, Francisco F.

Glycosidase activity of enzyme preparations used in fruit juice processing
por: WROLSTAD, Ronald E.

Heat Transfer.
por: Bejan, Adrian.
Publicado: (c1993.)

Comportamiento reológico de los productos derivados de fruta flujo, dependencia del tiempo y plasticidad
por: Carbonell, E.

Quality effects of carbonation and ethyl maltol on Venus and concord grape juices and their grape-apple blends
por: SILER, Andrea

The Heat Transfer Problem Solver.
por: Research and Education Association
Publicado: (c1999.)

HEAT recovery for canadian food and beverage industries

Amino acid profiles of commercial grape juices and wines
por: HUANG, Z.

Production of juices : their manufacture, chemical aspects and laboratory.
por: Atkinson, F. E.
Publicado: (1949)

Sensory, compositional, and color properties of nutraceutical-rich juice blends

Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS

Modeling heat transfer during oven roasting of unstuffed turkeys
por: Chang, H. C.