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Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Gaļina Zvaigzne

Gaļina Zvaigzne

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Zvaigzne, Gaļina
, 
Daina Kārkliņa

Daina Kārkliņa

Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
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Kārkliņa, Daina
, 
Joerg-Thomas Moersel

Joerg-Thomas Moersel

Untersuchungs-, Beratungs-, Forschungslaboratorium GmbHAltlandsberg, Germany
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Moersel, Joerg-Thomas
, 
Sasha Kuehn

Sasha Kuehn

Untersuchungs-, Beratungs-, Forschungslaboratorium GmbHAltlandsberg, Germany
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Kuehn, Sasha
, 
Inta Krasnova

Inta Krasnova

Latvia State Institute of Fruit GrowingDobele, Latvia
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Krasnova, Inta
 and 
Dalija Segliņa

Dalija Segliņa

Latvia State Institute of Fruit GrowingDobele, Latvia
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Segliņa, Dalija
  
Jan 19, 2018
Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing's Cover Image
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Published Online: Jan 19, 2018
Page range: 486 - 491
Received: Oct 03, 2016
Accepted: Nov 16, 2017
DOI: https://doi.org/10.1515/prolas-2017-0084
Keywords
© 2017 Gaļina Zvaigzne et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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