ShareConversion of ferulic acid to 4-vinylguaiacol by yeasts isolated from frozen concentrated orange juice.
Author(s) : SUTHERLAND J. B., TANNER L. A., MOORE J. D., FREEMAN J. P., DECK J., WILLIAMS A. J.
Type of article: Article
Summary
By decarboxylating naturally occurring ferulic acid, several yeasts have the potential to contribute to off flavours in improperly-stored fruit juices.
Details
- Original title: Conversion of ferulic acid to 4-vinylguaiacol by yeasts isolated from frozen concentrated orange juice.
- Record ID : 1996-2380
- Languages: English
- Source: Journal of Food Protection - vol. 58 - n. 11
- Publication date: 1995/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Beverages
- Keywords: Yeast; Odour; Metabolism; Orange; Fruit juice; Cryoconcentration
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THE ECONOMICS AND POTENTIALS OF FREEZE CONCENTR...
- Author(s) : THIJSSEN H. A. C.
- Date : 1987
- Languages : English
- Source: In: Fed. int. Prod. Jus Fruits, Juris Druck Verl. - 1987; 97-103; 7 ref.
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Freeze concentration and its application.
- Author(s) : KOBAYASHI T.
- Date : 1991/10
- Languages : Japanese
- Source: Refrigeration - vol. 66 - n. 768
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Superbrix: the continuing development of freeze...
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- Date : 1991/11/17
- Languages : English
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- Author(s) : DONER L. W., BRAUSE A. R., PETRUS D. R.
- Date : 1992
- Languages : English
- Source: J. AOAC int. - vol. 75 - n. 6
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QUALITY OF FREEZE CONCENTRATED ORANGE JUICE.
- Author(s) : BRADDOCK R. J., MARCY J. E.
- Date : 1987
- Languages : English
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