| 000 | 01875cab a2200289Ia 45 0 | ||
|---|---|---|---|
| 001 | u209457 | ||
| 003 | SIRSI | ||
| 008 | 100106s2003 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART MJAR V28 No5 P1 9 | ||
| 100 | 1 | _aEssa, H. A. A. | |
| 240 | 1 | 0 |
_aMinufiya journal of agricultural research, 2003 V. 28 (5) _nPart one _h[electronic resource]. |
| 245 | 1 | 0 |
_aEffect of centrifugation and steam treatment on the quality, color characteristics, electron microscopic and volatile compounds of orange juice _h[electronic resource]. |
| 246 | 1 | 5 | _aتأثير معاملة الطرد المركزي والبخار على الجودة والخصائص اللونية والبناء الميكروسكوبى والمركبات المتطايرة لعصير البرتقال. |
| 300 | _aP.1467-1484. | ||
| 504 | _aIncludes reference. | ||
| 520 | _aThe 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. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aOrange juice _xAnalysis. |
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| 650 | 0 |
_aOrange juice _xQuality. |
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| 700 | 1 | _aSharaf, A. M. | |
| 700 | 1 | _aEl-Said, Samiha | |
| 773 | 0 |
_tMinufiya Journal of Agricultural Research. _g2003.v.28(5)P.1 _x1110-0265 _7nnas _wu158151 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1467.pdf _zFull Text Article. |
| 596 | _a1 | ||
| 942 |
_cAR _2lcc |
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| 999 |
_c59029 _d59029 |
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