| 000 | 01743 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250517030105.0 | ||
| 264 | 0 | _c20170314 | |
| 008 | 201703s 0 0 eng d | ||
| 022 | _a1549-7852 | ||
| 024 | 7 |
_a10.1080/10408398.2014.914019 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aJiménez-Sánchez, Cecilia | |
| 245 | 0 | 0 |
_aAlternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _cFeb 2017 |
||
| 300 |
_a637-652 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Review | ||
| 650 | 0 | 4 |
_aAmino Acids _xanalysis |
| 650 | 0 | 4 |
_aCarotenoids _xanalysis |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aDietary Carbohydrates _xanalysis |
| 650 | 0 | 4 |
_aDietary Proteins _xanalysis |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 |
_aFruit _xchemistry |
| 650 | 0 | 4 |
_aFruit and Vegetable Juices _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrostatic Pressure |
| 650 | 0 | 4 |
_aMicronutrients _xanalysis |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 | _aPasteurization |
| 650 | 0 | 4 |
_aPhytochemicals _xanalysis |
| 650 | 0 | 4 |
_aPolyphenols _xanalysis |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 | _aSmell |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aLozano-Sánchez, Jesús | |
| 700 | 1 | _aSegura-Carretero, Antonio | |
| 700 | 1 | _aFernández-Gutiérrez, Alberto | |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 57 _gno. 3 _gp. 637-652 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408398.2014.914019 _zAvailable from publisher's website |
| 999 |
_c24825126 _d24825126 |
||