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2009, Yale agrarian studies, ISBN 9780300124712, xxvii, 247 p., [8] p. of plates
Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional divides. Why do so many of us drink... 
Florida | History | Orange juice | Technology | Orange juice industry | Business | Orange juice - Florida - History
Book
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 10/2017, Volume 43, pp. 136 - 153
Journal Article
1977, 1st ed. --, A New York State study, ISBN 9780815621898, xi, 407
Book
Trends in Food Science & Technology, ISSN 0924-2244, 03/2017, Volume 61, pp. 26 - 37
Alternative methods of pasteurization have gained relevance in the food industry. Nowadays there are new technologies that offer options for food processing to... 
Thermosonication | Juice | Stability | Quality | FOOD SCIENCE & TECHNOLOGY | ESCHERICHIA-COLI | ORANGE JUICE | WATERCRESS NASTURTIUM-OFFICINALE | SACCHAROMYCES-CEREVISIAE | POWER ULTRASOUND | TOMATO JUICE | HIGH-INTENSITY ULTRASOUND | PULSED ELECTRIC-FIELDS | CARROT JUICE | APPLE JUICE | Fruit juices
Journal Article
1959, V̀yd. 1., Acta Universitatis Palackianae Olomucensis, 17, 155
Book
Journal of Membrane Science, ISSN 0376-7388, 2010, Volume 352, Issue 1, pp. 160 - 165
The aim of this study was to evaluate the potential of integrated membrane processes for the clarification and the concentration of apple juice, taking into... 
Osmotic distillation | Coupled operation | Membrane distillation | Thermal evaporation | Apple juice quality | STORAGE | BLOOD ORANGE JUICES | OSMOTIC EVAPORATION | POLYMER SCIENCE | ACIDS | PHENOLIC-COMPOUNDS | ENGINEERING, CHEMICAL | FRUIT | DISTILLATION | GRAPE JUICE | CONSTITUENTS | Bentonite | Juice industry | Glucose | Fructose | Dextrose | Organic acids | Quality management | Fruit juices
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 93, Issue 2, pp. 134 - 140
The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the effects of temperature and concentration on its fluid type... 
Rheological model | Modelling | Master-curve | Power law | Pummelo juice concentrate | PHYSICAL-PROPERTIES | FRUIT JUICES | PINK GUAVA JUICE | THERMOPHYSICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | VISCOSITY | ENGINEERING, CHEMICAL | TEMPERATURE | FLOW PROPERTIES | MANGO JUICE | APPLE JUICE | Juice industry | Models | Analysis | Fruit juices
Journal Article
1974, Agricultural research reports, ISBN 9022005453, Volume 830, 107
Book
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 82, Issue 3, pp. 271 - 275
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2006, Volume 74, Issue 2, pp. 211 - 216
Kinetics of ascorbic acid degradation in citrus juice concentrates (orange, lemon, grapefruit, tangerine) during an eight week storage at 28, 37 and 45 °C were... 
HMF | Ascorbic acid | Storage | Citrus juice concentrates | Kinetics | citrus juice concentrates | ascorbic acid | QUALITY | STABILITY | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | storage | ASCORBIC-ACID | LEMON JUICE | OXYGEN | ENGINEERING, CHEMICAL | TEMPERATURE | PRODUCTS | GRAPEFRUIT JUICE | kinetics | Juice industry | Universities and colleges | Analysis | Vitamin C | Fruit juices
Journal Article