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Mostrando ítems 1-5 de 5
Artículo
Colour training and colour differences thresholds in orange juice
(Elsevier, 2013-12)
This study was aimed at training a panel of assessors to evaluate specifically orange juice colour, and to establish the colour difference threshold in orange juice for a trained and untrained panel. Panellists were first ...
Artículo
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
(Elsevier, 2013-05)
The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The ...
Artículo
Digital Image Analysis and Visual Evaluation of Orange Juice: Influence of Different Measurements' Conditions
(Springer Nature, 2014-01)
This study assesses the effect of background, surrounding, thickness and dilutions on the colour specifications of orange juice (OJ) analyzed by digital image and visual evaluation. A commercial OJ was diluted with distilled ...
Artículo
Comparative Study of the Enological Potential of DifferentWinemaking Byproducts: Implications in the Antioxidant Activityand Color Expression of Red Wine Anthocyanins in a Model Solution
(American Chemical Society, 2014)
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic compounds having biological and sensory properties of enological interest. Antioxidant and copigmentation ...
Artículo
Industrial orange juice debittering: Effect on volatile compounds and overall quality attributes
(Wiley-Blackwell, 2013-05-13)
Summary: This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice ...