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机译:用西瓜汁制成的乳清冰棒的化学,感官和功能特性在不同温度下浓缩
UFRRJ, IT, BR-23890000 Seropedica, RJ, Brazil;
UFRRJ, IT, BR-23890000 Seropedica, RJ, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Parana IFPR, BR-87703536 Paranavai, Parana, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
State Univ Ponta Grossa UEPG, Dept Food Engn, BR-84030900 Ponta Grossa, Brazil;
Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Melbourne, Vic 3010, Australia;
Univ Fed Estado Rio De Janeiro UNIRIO, Escola Nutr, BR-22290180 Rio De Janeiro, Brazil;
Univ Fed Estado Rio De Janeiro UNIRIO, Escola Nutr, BR-22290180 Rio De Janeiro, Brazil;
UFRRJ, IT, BR-23890000 Seropedica, RJ, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Univ Fed Rio de Janeiro, INJC, BR-21941902 Rio de Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Citrullus lanatus; Bioactive compounds; Popsicle; Whey; Organoleptic properties; Principal component analysis;
机译:超声处理后红西瓜汁和黄色西瓜汁的感官,物理化学,微生物和生物活性性能
机译:浓缩李子汁对台式制备的酸奶的理化和感官特性的影响。
机译:通过反渗透和渗透蒸发浓缩的苹果汁的理化和感官特性。
机译:超高温加工对西瓜汁品质的影响
机译:加工,储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化,感官品质和抗氧化性能的影响。
机译:通过保质期感官备注物理化学参数和生物功能特性表征刺梨汁
机译:基于有机苹果汁和豆蔻茶(Elettaria Cardamomum)的混合饮料的物理化学特征及感官接受功能性能