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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Changes in nutritional and sensory properties of orange juice packed in PET bottles: an experimental and modelling

Celine Bacigalupi1, Marie Hélène Lemaistre, Naima Boutroy

  • 1Joint Research Unit Agropolymers Engineering and Emerging Technologies-UMR 1208 Montpellier Supagro, INRA, UM2, CIRAD, CC 023, Pl. E. Bataillon, 34095 Montpellier Cedex, France.

Food Chemistry
|September 3, 2013
PubMed

Keywords:
Aroma compoundsAscorbic acidOxygen scavengerPETPackagingTransfer

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