Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance

This study contributes to further the understanding on the interaction between aroma compounds and fructose, thus offering practical insights on the regulation and control of flavor development in watermelon juice.

→ read the fulll article


Previous post
Symrise Cosmetic Ingredients enters strategic partnership with evoxx technologies Under this partnership, Symrise will work with evoxx to co-develop processes and ingredients for all customers that aim to integrate clean and sustainable alternatives into their cosmetic formulas.
Next post
Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments Pectin characteristics changes and pectin fractions conversion were the main driving forces affecting cloud stability of orange juice pasteurized by HPP in combination with centrifugation and during chilled storage.