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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: European Union > CORE Organic Plus > FaVOR-DeNonDe
Italy > CREA
Deposited By: Lo Scalzo, Dr Roberto
ID Code:33743
Deposited On:10 Sep 2018 12:36
Last Modified:10 Sep 2018 12:36
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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