PREPARATION AND STORAGE STABILITY OF JUICES FROM DIFFERENT CARROT SPECIES

AYRANCI G., TUTUNCULER A.

NAHRUNG-FOOD, cilt.37, sa.5, ss.433-439, 1993 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 5
  • Basım Tarihi: 1993
  • Doi Numarası: 10.1002/food.19930370505
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.433-439
  • Akdeniz Üniversitesi Adresli: Hayır

Özet

Carrot juice was prepared from each of yellow-, orange-, and purple-coloured carrots. Juice preparation included sorting, washing, peeling, acid-blanching, chopping, juicing, sterilization, and bottling steps. Bottled juices were stored in incubators which were kept at 5-degrees-C, 20-degrees-C, and 27-degrees-C.