Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar

Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar

Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisa...

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Bibliographic Details
Main Authors: Marinko Petrović, Hrvoje Juretić, Nikola Major, Zoran Herceg, Mirjana Hruškar, Tomislava Vukušić, Marina Šimunek, Anet Režek Jambrak
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
high power ultrasound
apple juice and nectar
aroma profile
sensory properties
electronic tongue
Online Access:http://hrcak.srce.hr/file/146883

Internet

http://hrcak.srce.hr/file/146883

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