Sensory and chemical effects of tomato juice acidified with malic and citric acids

Salted and unsalted tomato juice acidified with malic, and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidifi...

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Veröffentlicht in:	Journal of food quality 1991-05, Vol.14 (2), p.145-152
Hauptverfasser:	DALMASSO, J. P, WIESE, K. L
Format:	Artikel
Sprache:	eng
Schlagworte:	acide citrique acide malique acidez acidite acidity acido citrico acido malico alimentos almacenamiento analisis organoleptico analyse organoleptique Biological and medical sciences calidad citric acid common salt Food industries food technology foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology jugo de legumbres jus de legume malic acid organoleptic analysis produit alimentaire qualite quality sal sel de cuisine stockage storage technologie alimentaire tecnologia de los alimentos tomate tomatoes vegetable juices
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