Evaluation of aqroma restoration of apple and orange juices from concentrates in the Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43895313" target="_blank" >RIV/60461373:22330/12:43895313 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Evaluation of aqroma restoration of apple and orange juices from concentrates in the Czech Republic

Original language description

According to the requirements of the European legislation, fruit juice from concentrate must display organoleptic and analytical characteristics equivalent to those of an average direct juice. The evaporation during the concentration process, the thermaltreatment and aroma restoration step are critical factors that may contribute to aroma loss or deterioration. The aim of the work was to evaluate the Czech juice market from the point of proper aroma restoration.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QI91B283" target="_blank" >QI91B283: Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

51

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

156-163

UT code for WoS article

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EID of the result in the Scopus database

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