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http://repository.afs.edu.gr/handle/6000/474
Τίτλος: | Fruit and vegetable juices |
Συγγραφείς: | Gemenetzis, Dimitrios |
Επιβλέποντες: | Zinoviadou, Kyriaki |
Θέματα LC: | Dissertations, Academic Fruit juices Sensory evaluation |
Λέξεις-Κλειδιά: | Orange juice Organoleptic characteristics Brix value Acidity Storing conditions Color |
Ημερομηνία Έκδοσης: | 2022 |
Εκδότης: | Perrotis College Cardiff Metropolitan University |
Επιτομή: | Orange juice is widely consumed worldwide because of its organoleptic characteristics as well as its health benefits. Currently, almost half of the global production of juices is orange juice. Among the different categories of orange juice, the most important are orange juices under room temperature and orange juices stored under refrigerated conditions. Between different types of juice there are big differences regarding the nutritional value and their physical and chemical characteristics. These differences affect their acceptance from the consumers and their safety. In this study, twenty orange juices were analyzed. From these samples, thirteen juices were stored at room temperature and seven juices were stored under refrigerated conditions. The pH value, the brix value, the acidity value and the color of these juices was evaluated. A pH meter was used to determine the pH value of the samples, a refractometer was used to measure their brix value, the acidity was measured by titration and the color of the juices was measured using a colorimeter. |
Περιγραφή: | Includes photographs, maps, charts, and bibliographic references. BSc in Food Science and Technology |
Έκταση: | 46 pages |
Τύπος: | Dissertation |
Κατάσταση Δημοσίευσης: | Not published |
URI: | http://repository.afs.edu.gr/handle/6000/474 https://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=26127 |
Αποθετήριο: | DAPL |
Δικαιώματα: | All rights reserved Attribution-NonCommercial 4.0 International |
Γλώσσα: | en |
Εμφανίζεται στις Συλλογές: | Πτυχιακές εργασίες |
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