Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice
Sign Up to like & getrecommendations! Published in 2019 at "Transactions of the ASABE"
DOI: 10.13031/trans.13601
Abstract: Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane… read more here.
Keywords: sugarcane juice; treated juice; treatment; juice ... See more keywords
Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses
Sign Up to like & getrecommendations! Published in 2022 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2022.27.4.464
Abstract: Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying,… read more here.
Keywords: commercial garlic; instrumental descriptive; characteristics commercial; garlic powder ... See more keywords