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Effect of clouding agents on the quality of apple juice during storage

Author
IBRAHIM, G. E1 ; HASSAN, I. M2 ; ABD-ELRASHID, A. M2 ; EL-MASSRY, K. F1 ; EH-GHORAB, A. H1 ; RAMADAN MANAL, M1 ; OSMAN, F1
[1] Chemistry of flavour and aroma Dept., National Research Center, Tahrir St. Dokki, Cairo 12311, Giza, Egypt
[2] Food Sci. Dept., Fac. of Agric., Ain Shams Univ, Cairo, Egypt
Source

Food hydrocolloids. 2011, Vol 25, Num 1, pp 91-97, 7 p ; ref : 3/4 p

CODEN
FOHYES
ISSN
0268-005X
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Apple pomace Cloud stability Cloudy apple juice Hydrocolloids Phenolic content and antioxidant activity
Keyword (fr)
Antioxydant Conservation aliment Entreposage Hydrocolloïde Jus fruit Phénols Pomme Qualité Stabilité Fruit Produit à base de fruit
Keyword (en)
Antioxidant Food preservation Warehousing Hydrocolloid Fruit juice Phenols Apple Quality Stability Fruit Fruit product
Keyword (es)
Antioxidante Conservación alimento Almacenamiento Hidrocoloide Jugo fruta Fenoles Manzana Calidad Estabilidad Fruto Producto a base de fruta
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives

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
23269677

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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