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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectinesterase (PE) heat inactivation at various Brix did not obey first order reaction kinetics. Inactivation of PE at 10 - 35° Brix did follow straight line semilogarithm plots of enzyme activity versus time. However, at 40° Brix and above the semi-log graph between PE activity versus time was unclear. At high Brix levels a protective effect seemed to occur because the rate of enzyme inactivation declined. Increasing enzyme concentration in the 40° Brix sample showed that the curve was S-shaped or sigmoidal. Increasing pH from 4 to 7 decreased the “Thermal Death Time” from 18 set to 4 sec.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13313.x
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  • 2
    Electronic Resource
    Electronic Resource
    Factors Affecting Storage of Orange Concentrate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Orange concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p 〉 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12865.x
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in Concentration of Certain Elements During Maturation of Muscadine Grapes (Vitis rotundifolia) (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in percent ash and certain elements were followed during maturation of berries of two cultivars of muscadine grapes (Vitis rotundifolia). Analyses were done on deseeded berries. Percent ash increased significantly during maturation of Carlos berries, but did not increase significantly during maturation of Noble berries. Potassium was the element in highest concentration in both cultivars during maturation and at harvest. Potassium, calcium, phosphorus, and sodium were the major elements found to be significantly correlated with maturation and were found in concentrations similar to those reported in the literature for V. vinifera grapes. Iron, copper, zinc, and manganese were minor components. Four additional muscadine cultivars, sampled only at full maturity, had similar concentrations of elements to those found in ripe berries of Carlos and Noble. The averaged values of ash (%) and elements (ppm) for all six cultivars when sampled at their normal harvest dates are: ash = 0.57; Na = 58.6 (Carlos and Noble only); P = 99.6; K = 1641.0; Ca = 124.2; Mg = 59.2; Mn = 7.2; Cu = 0.5; Zn = 0.5; Fe = 3.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04512.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Storage Temperature on the Stability of Aseptically Packaged Concentrated Orange Juice and Concentrated Orange Drink (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial orange drink concentrate and two orange juice concentrates were aseptically packed in flexible bags and stored at 4°, 15°, 22°, and 30°C for 6 months. Ascorbic acid, nonenzymatic browning and sensory quality were measured monthly. Sensory characteristics for drink concentrate deteriorated after 3 and 4 months at 30°C and 22°C, respectively. Juice concentrates were unacceptable after 2 and 5 months at 30°C and 22°C, respectively. Drink concentrate ascorbic acid loss was greater than juice concentrates at 4°, 15°, and 22°C. Changes in nonenzymatic browning as measured by Hunter color and by absorbance at 420 nm were similar to changes in other containers. The quality of refrigerated aseptic drink (15°C) and juice (4°C) was similar to frozen concentrates (−18°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08610.x
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  • 5
    Electronic Resource
    Electronic Resource
    Changes in Free Amino Acid and Total Nitrogen Concentrations During Maturation of Muscadine Grapes (V. rotundifolia) (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Free amino acids, ammonia and total nitrogen were followed during maturation of berries of Carlos and Noble muscadine grapes (V. rotundifolia). Chemical analysis was done on deseeded berries. Ammonia decreased in the berries of both cultivars during maturation. Total nitrogen content fluctuated and was not significantly correlated with maturity in either cultivar. Threonine (THR) and histidine + gamma aminobutyric acid (HIS + GABA) were the predominant free amino acids in both cultivars at an immature berry stage. At full berry maturity, arginine (ARG) was the predominant amino acid in Carlos, having increased over 100-fold during the sampling period while ARG, alanine (ALA), THR, and HIS + GABA accounted for 72.3% of the total free amino acids. ALA was the predominant free amino acid in mature berries of Noble and accounted for 30.4% of the total free amino acids. Of the additional cultivars sampled only at their normal harvest date, berries of Pride, Magnolia and Regale contained nearly equal amounts of ARG and ALA as the predominant amino acids. Mature Dixie berries had twice as much ALA (29.8%) as ARG (12.8%). In general, the free amino acids in berries of muscadine grapes were found in concentrations similar to those reported in the literature for V. vinifera and V. labrusca cultivars. However, the large increase in proline concentration reported to occur during maturation of berries of V. vinifera cultivars was not found in any of the muscadine cultivars examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04906.x
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  • 6
    Electronic Resource
    Electronic Resource
    Quality of Enzymatically Treated 72° Brix Orange Juice Stored at Refrigerated Temperatures (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh Valencia orange juice was treated with 0, 70, and 350 ppm of commercial pectic enzymes, concentrated to 72° Brix and stored at –7°, –1°, 7°, and 13°C for up to 6 months. The 70 ppm enzyme treatment successfully reduced initial apparent viscosity by about 25%. For the 70 ppm enzyme treated samples after 6 months storage at all four temperatures, juice cloud remained acceptable, furfural remained below the significant level, and at −1°C, vitamin C levels were above 32 mg/100 mL. There was no significant difference in taste after 6 months storage at −7°C between control and 70 ppm enzyme treated samples. Product quality of enzymatically treated orange concentrate stored at refrigerated temperatures was of sufficient quality to realize potential savings of 17% in storage and 30% in refrigeration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11222.x
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  • 7
    Electronic Resource
    Electronic Resource
    Quality of Freeze Concentrated Orange Juice (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pasteurized Valencia and Temple orange juices concentrated to 45°Brix by freeze concentration retained their fresh juice flavor. Direct steam infusion heating to inactivate enzymes allowed more rapid heating than indirect heating and successfully lowered juice peel oil during vacuum cooling. Except for considerable pulp reduction of feedstream juices, there were few differences from normal citrus juice recovery procedures for freeze concentration. Since the product retained most of the aroma constituents of fresh juice, careful handling and high quality feed juice prior to freeze concentration was much more important than for evaporation. Fresh juice freeze concentrated to 45°B, then pasteurized at temperatures of 80°, 97° and 111°C had reduced sucrose (up to 25%) as the temperature increased to 111°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13995.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines (1999)
    Springer
    Journal of industrial microbiology and biotechnology 22 (1999), S. 100-107 
    Details
    ISSN: 1476-5535
    Keywords: Keywords: glycosides; thermal processing; White Riesling; volatile compounds; glycosyl-glucose (GG)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four strains of Saccharomyces cerevisiae. Wines underwent conventional aging or anaerobic thermal storage (20 days at 45°C) either 2 or 40 months post-fermentation to quantify influences on total glycosides, phenol-free glycosides and selected volatiles. Glycoside and free volatile concentrations were estimated by analysis of glycosyl-glucose and gas chromatography/mass spectrometry, respectively. Thermal storage of wines 2 months post-fermentation reduced the total glycosides by an average of 33% for all yeasts and increased the concentration of free benzyl alcohol while decreasing the concentration of free linalool and geraniol. Conventional aging for 40 months reduced the total and phenol-free glycosides equally among yeasts by an average of 60%, with phenol-free glycosides averaging 80% of the total. Thermal storage of aged wines reduced the total glycoside concentration by an additional 29%. The effect of thermal storage on selected volatile phenols, higher alcohols, esters, acids, terpenes, carbonyl compounds, C-13 norisoprenoids and six-carbon alcohols was variable depending upon the component.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/sj.jim.2900613
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