Jiménez-Sánchez, Cecilia <br/><br/>
Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.  [electronic resource] 

 -  Critical reviews in food science and nutrition  Feb 2017 
 - 637-652 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1549-7852 
<br/><br/><label>Standard No.: </label>10.1080/10408398.2014.914019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Carotenoids--analysis<br/>Chemical Phenomena<br/>Color<br/>Dietary Carbohydrates--analysis<br/>Dietary Proteins--analysis<br/>Food Handling<br/>Food Preservation<br/>Fruit--chemistry<br/>Fruit and Vegetable Juices--analysis<br/>Hot Temperature<br/>Hydrostatic Pressure<br/>Micronutrients--analysis<br/>Nutritive Value<br/>Pasteurization<br/>Phytochemicals--analysis<br/>Polyphenols--analysis<br/>Rheology<br/>Smell<br/>Taste