CONCENTRATION OF ORANGE JUICE BY USING ROTARY VACUUM EVAPORATOR TO PROTECT FLAVOR COMPOUNDS
This paper is an attempt to protect the main flavor compounds in concentrated orange juice by using vacuum evaporator technique, instead of the traditional method which causes a remarkable degradation in these compounds. The physiochemical and microbial properties of juice were monitored throughout...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Baghdad University
2026-04-01
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| Col·lecció: | The Iraqi Journal of Agricultural science |
| Matèries: | |
| Accés en línia: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2569 |
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