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B1112 16585 16589 Murillo, M., Gonzáles-Penas, E., Amezqueta, S. (2008) Determination of patulin in commercial apple juice by micellar

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17 Bleibaum, R. N., Stone, H., Tan, T., Labreche, S., Saint-Martin, E., Isz, S. (2002) Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juice

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cream and food products chosen were 4 apple juices, 5 apple vinegars, and 3 tea bags. For pomegranate extracts, 1 hair shampoo, 1 hair conditioner, 1 shower gel, 1 body wash, 1 bubble bath, 2 face creams and 1 face toner. Beside analysis of some food

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.ajbio. 20130102.11 23. Osho A : Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice . Afr J Biotechnol 4

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). Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation . Food Chemistry , 63 : 130351 . https://doi.org/10

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to apple juice measured using best-worst scaling and the 9-pt hedonic category scale . Food Quality and Preference , 43 : 21 – 25 . 10.1016/j.foodqual.2015.01.007 Massaglia , S. , Borra , D. , Peano , C. , Sottile , F. , and Merlino , V

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. , Kókai , Z. , Székely , G. , and Fekete , A. ( 2011 ). Electronic tongue and sensory evaluation for sensing apple juice taste attributes . Sensor Letters , 9 : 1273 – 1281 . 10.1166/sl.2011.1687 Mennella , J.A. , Forestell , C.A. , Morgan

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and apple juices . International Food Research Journal , 15 ( 2 ): 219 – 232 . Gamage , S.M. , Mihirani , M.K.S. , Perera , O.D.A.N. , and Weerahewa , H.L.D. ( 2016 ). Development of synbiotic beverage from beetroot juice using beneficial

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; Swiss wine yeast; cloudy wine, South Africa; apple juice, mayonnaise and vinegar containing products, The Netherlands; vinegar, Spain; sour red wine, USA; Brazilian orange juice concentrate; sorghum-brandy mash; Worcester sauce; lees of pear must; honey

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). Perception of apple juice: a comparison of physicochemical measurements descriptive analysis and consumer responses . Journal of Food Quality , 39 : 351 – 361 . 10.1111/jfq.12208

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