TY  - SER
AU  - Essa,H.A.A.
AU  - Sharaf,A.M.
AU  - El-Said,Samiha
TI  - Effect of centrifugation and steam treatment on the quality, color characteristics, electron microscopic and volatile compounds of orange juice
KW  - Orange juice
KW  - Analysis
KW  - Quality
N1  - Includes reference
N2  - The effects of heat (steam and pasteurization) treatments, and centrifugation on the characteristics in orange juice were examined and evaluated their effects on various other quality parameters especially monitor the color characteristics, volatile compounds and particles size microstructure. The effect of centrifugation, steam heating and pasteurization on stability and PME-enzyme activity of orange Juice was investigated. The chemical composition of orange juice processed with different time of steam treatment and different speed /time of centrifugation was conducted and compared with that of fresh Juice
UR  - http://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1467.pdf
ER  -