Measurement of High-Pressure Carbon Dioxide Solubility in Orange Juice, Apple Juice, and Model Liquid Foods
- Author
- CALIX, T. F1 ; FERRENTINO, G2 ; BALABAN, M. O3
[1] Dept. of Food Science and Human Nutrition, Univ. of Florida 110370, Gainesville, FL 32611, United States
[2] Dept. of Chemical and Food Engineering, Univ. of Salerno, Via Ponte Don Melillo, 84084 Fisciano, SA, Italy
[3] Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, United States - Source
Journal of food science. 2008, Vol 73, Num 9 ; E439-E445 ; ref : 1/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- apple juice dense phase CO2 experimental apparatus orange juice solubility
- Keyword (fr)
- Aliment Dioxyde de carbone Haute pression Jus d'orange Jus fruit Liquide Mesure Modèle Pomme Solubilité Fruit Produit à base de fruit Traitement physique
- Keyword (en)
- Food Carbon dioxide High pressure Orange juice Fruit juice Liquid Measurement Models Apple Solubility Fruit Fruit product Physical dressing
- Keyword (es)
- Alimento Carbono dióxido Alta presión Zugo naranja Jugo fruta Líquido Medida Modelo Manzana Solubilidad Fruto Producto a base de fruta Procesamiento físico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20859848
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2008.00945.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00945.x
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