ShareEffects of storage time and temperature on the quality of fresh blood orange juice.
Author(s) : TRIFIRO A., GHERARDI S., CALZA M.
Summary
Effects of storage at 3, 18 and 30 deg C for 100 days on anthoacyanine content and colour of orange juice. Anthocyanine decay depends on storage time and temperature. All the parameters characterizing the colour red are related to first-order kinetics, whereas ascorbic acid decay is related to second-order kinetics.
Details
- Original title: Effects of storage time and temperature on the quality of fresh blood orange juice.
- Record ID : 1997-0991
- Languages: Italian
- Publication date: 1995
- Source: Source: Ind. Conserve/Congr. naz. Chim. Alimenti, Giardini-Naxos
vol. 70; n. 3; 243-251; 2 fig.; 8 tabl.; 12 ref.
Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Citrus fruit; Time-temperature tolerance; Quality; Orange; Fruit juice; Colour
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- Author(s) : MARCY J. E.
- Date : 1984
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