ShareCOMMINUTED ORANGE PRODUCTS. STORAGE STABILITY.
[In Spanish. / En espagnol.]
Author(s) : SAENZ C.
Type of article: Article
Summary
CHANGES OF SOME ANALYTICAL PARAMETERS DURING STORAGE AT 293 TO 295 K (20 TO 22 DEG C) AND 273 TO 278 K (0 TO 5 DEG C) OF DIFFERENT COMMINUTED PRODUCTS OBTAINED FROM SALUSTIANA AND COMUNA ORANGES, WERE STUDIED. THE BEST RESULTS OBTAINED AT 273 TO 278 K BECAME APPARENT AFTER 4 MONTHS STORAGE BY 100% VITAMIN C AND 82% CAROTENOIDS RETENTION VERSUS 90 AND 70% RESPECTIVELY AT 293 TO 295 K. OFF-FLAVOURS DEVELOPED DURING STORAGE AT 273 TO 278 K WERE RELATED MAINLY TO THE IMPORTANT INCREASE OF ALPHA-TERPINEOL OBSERVED.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1983-1345
- Languages: Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 3
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Vitamin C; Carotenoid; Chilling; Organoleptic property; Orange; Tropical fruit
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