ShareAnalysis of pectin content and degree of polymerization in orange juice.
Author(s) : PITIFER L. A., MCLELLAN M. R., BUREN J. P. van
Type of article: Article
Summary
Determining titrable acidity, pH and Brix degree in orange juice stored at 5 deg C. The effects of storage during a week at 5 deg C on pectin content and in reducing compounds and degree of polymerization of juice and serum. Polymerization degree decreases during storage, which reveals enzymatic degradation of pectin.
Details
- Original title: Analysis of pectin content and degree of polymerization in orange juice.
- Record ID : 1995-1707
- Languages: English
- Source: J. agric. Food Chem. - vol. 50 - n. 1
- Publication date: 1994
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Indexing
- Themes: Beverages
- Keywords: Citrus fruit; Polymer; Pectin; Orange; Enzyme; Fruit juice
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EFFECT OF PECTIC ENZYMES ON CLOUD STABILITY AND...
- Author(s) : CHANDLER B. V., ROBERTSON G. L.
- Date : 1983
- Languages : English
- Source: J. Sci. Food Agric. - vol. 34 - n. 6
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Multiple forms of pectinmethylesterase from cit...
- Author(s) : CAMERON R. G., BAKER R. A., GROHMANN K.
- Date : 1998/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 2
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Characterization of mould growth in orange juice.
- Author(s) : WYATT M. K., PARISH M. E., WIDMER W. W., KIMBROUGH J.
- Date : 1995
- Languages : English
- Source: Food Microbiol. - vol. 12 - n. 4
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A ONE-DIMENSIONAL STRESS PULSE PROPAGATION MODE...
- Author(s) : WATANABE H., SAKAI H.
- Date : 1991
- Languages : English
- Source: J. Food Process Eng. - vol. 14 - n. 1
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Enzymes for improved extraction and stabilizati...
- Author(s) : SOLEHAH A., BALAUMANI V. T., DAS K., AMIZA M. A.
- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
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