Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds

Faculty Agriculture Year: 2003
Type of Publication: ZU Hosted Pages:
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Zagazig Journal of Agricultural Research Zagazig University, Agriculture Faculty Volume:
Keywords : Effect , Concentration , Serum-Pulp Method , Valencia Orange    
Abstract:
عصير البرتقال هو الأكثر عصير السائد المصنعة من قبل صناعة المشروبات في جميع أنحاء العالم مع حصة من حوالي 50٪ من إجمالي سوق عصير الفاكهة. ويعتبر عصير البرتقال على أنها مصدر ممتاز للفيتامين C وهو منتج المطلوب من قبل العديد من المستهلكين الذين
    
     
 
       

Author Related Publications

  • Mohammed Abdul Hameed Mohammed Hasssan, "Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage", Elsevier, 2009 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice", John Wiley & Sons, Inc., 2014 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria", Elsevier B.V, 2011 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage", Elsevier Ltd, 2010 More

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