Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 721-726Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.06.050
Keywords
Apple juice; Viscosity; Colour; Ozone; Polyphenol
Funding
- Irish National Development Plan, through the Food Institutional Research Measure (FIRM)
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Apple juice samples were ozonated with processing variables of ozone concentration (1-4.8% w/w) and processing time (0-10 min). Effects of processing variables on colour values (L, a and b), rheological properties and phenolic content were studied. Significant reductions in these parameters were observed during ozonation. Second order polynomial regression modelling was used to investigate the main effects of ozone concentration and processing time on the changes in the selected quality parameters of ozonated apple juice. Predicted models were found to be significant (p < 0.05) with low standard error and high coefficients of determination (R-2). (C) 2010 Elsevier Ltd. All rights reserved.
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