Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit.
Nuria Martínez-NavarreteMadel Mar CamachoClaudia AgudeloAna SalvadorPublished in: Journal of the science of food and agriculture (2018)
Rehydrating the freeze-dried or spray-dried powder to the level of the natural juice, instead of that of the crushed or liquidized grapefruit, and incorporating sugar at this stage would probably improve the quality of the samples. © 2018 Society of Chemical Industry.
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