ShareEffect of oxygen and fluorescent light on the quality of orange juice during storage at 8 deg C.
Author(s) : SOLOMON O., SVANBERT U., SAHLSTROM A.
Type of article: Article
Summary
The ascorbic acid content of orange juice is modified by its dissolved oxygen content. Browning increased during 3-weeks storage and depended on the dissolved oxygen content of the juice. The effect of light on browning is insignificant. 5-hydroxymethyl-2-furfuraldehyde and furfural content did not change during storage at 8 deg C.
Details
- Original title: Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8 deg C.
- Record ID : 1996-2379
- Languages: English
- Source: J. agric. Food Chem. - vol. 53 - n. 4
- Publication date: 1995
- 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;
Beverages - Keywords: Vitamin C; Oxygen; Light; Chilling; Quality; Orange; Cold storage; Fruit juice
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