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Effect of pressing method on the sensory quality of organic apple juice

Eggers, Nina; Kidmose, Ulla; Moor, Ulvi and Lo Scalzo, Roberto (2016) Effect of pressing method on the sensory quality of organic apple juice. Poster at: EuroSense 2016, Dijon, France, 11-14 September 2016.

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Summary

There is a need for alternative, gentle processing methods that can be used for processing of organic food products. The pressing methods used for organic apple juice include the slow rack-and-frame press and the faster water press or belt press. The aim was to evaluate the influence of these three pressing methods on the sensory quality of cloudy organic apple juice produced from two apple cultivars.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:organic apple juice, pressing methods, sensory quality
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Denmark > AU - Aarhus University
Estonia > Estonian University of Life Sciences
Italy > CREA
Deposited By: Lo Scalzo, Dr Roberto
ID Code:33130
Deposited On:05 May 2018 05:44
Last Modified:11 May 2018 07:21
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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