Agricultural and Food Science, 1971 Three apple varieties, Atlas, Erstaa, and Dolgo, were studied for their suitability for juice production and for the effect of polyphenols and added ascorbic acid on the juice quality.
Taina Kuusi, Esko Pajunen
doaj
The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids. [PDF]
J Food Sci Technol, 2023 Li H, Gao F, Wang Z, Gao Z.
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Role and Mechanism of Cold Plasma in Inactivating Alicyclobacillus acidoterrestris in Apple Juice. [PDF]
Foods, 2023 Ding H +8 more
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Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber. [PDF]
Polymers (Basel), 2023 Adamczyk G +3 more
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Dispersive solid phase extraction using a hydrophilic molecularly imprinted polymer for the selective extraction of patulin in apple juice samples. [PDF]
Mikrochim Acta, 2023 Cavaliere C +6 more
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Determination of nine bioactive phenolic components usually found in apple juice by simultaneous UPLC-MS/MS. [PDF]
Food Sci Nutr, 2023 Li QL +9 more
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Reduced-temperature pasteurization of apple juice using a flow-through sonicator. [PDF]
Ultrason SonochemMaghami S, Rumpunen K, Johansson Ö.
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Detection of Adulterants in Apple Juice Concentrate by Physicochemical Properties, Organic Acids Profile, Minerals, and Multivariate Classification Strategies. [PDF]
Food Sci NutrYeganeh-Zare S, Farhadi K, Amiri S.
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Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration. [PDF]
Membranes (Basel), 2022 Dushkova M +5 more
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First report on degradation of Alternaria toxins in apple juice by UV-C treatment. [PDF]
Front NutrAyranci UG, Karaca H.
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