Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5) , 1255-1258
- https://doi.org/10.1111/j.1365-2621.1989.tb05967.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
- THE PANELIST EFFECT – FIXED OR RANDOM?Journal of Sensory Studies, 1988
- Musty/earthy aromasFood Reviews International, 1987
- MODIFICATION OF PROTEINS BY POLYPHENOL OXIDASE AND PEROXIDASE AND THEIR PRODUCTSJournal of Food Biochemistry, 1984
- Color Degradation in an Ascorbic Acid‐Anthocyanin‐Flavanol Model SystemJournal of Food Science, 1981
- Influence of Immature Fruits on Strawberry Jam Quality and Storage StabilityJournal of Food Science, 1981
- EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATEJournal of Food Science, 1980
- CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGEJournal of Food Science, 1979
- The phenolics of ciders. 1. ProcyanidinsJournal of the Science of Food and Agriculture, 1974
- DEGRADATION OF ANTHOCYANINS AT LIMITED WATER CONCENTRATIONJournal of Food Science, 1972
- COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITYJournal of Food Science, 1970