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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Effect of pressing method on the sensory quality of organic apple juice. (deposited 05 May 2018 05:44)
- Effect of pressing method on the sensory quality of organic apple juice. (deposited 10 Sep 2018 12:36) [Currently Displayed]
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