ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Storage stability of the color was tested alone and in various citrus products using an extraction process which had been developed for obtaining a highly colored concentrated extract from orange peel. When concentrated color extract was added to single-strength orange juice in tin-lined or enamel-lined cans or clear glass bottles, color stability was good during storage at 35° F; except for some fading in glass-packed samples, no notable changes in color were observed after 10 wk. However, at 70° F and 85° F color changes occurred, mainly from darkening due to browning. These storage changes were more predominant in glass-packed juice and enamellined cans. Color in frozen concentrated orange juice remained stable more than 10 wk, showing no notable change in color during storage at −5° F. Stored in the concentrated form the color extract required protection from light and heat. Color was stable for more than 6 months when stored at −5° F in the dark.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb06364.x
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