ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The causes of color modification in blood orange juice due to the heating concentration process were investigated. A Not From Concentrate (NFC) juice and a Reconstituted From Concentrated (RFC) juice, arising from the same stock of pigmented oranges, appeared very different in color although they had the same content of anthocyanins. CIE (Commision Internationale des Enclarages)-Lab measurements showed a slight decrease of L* and a* values and a very large increase of b* and hue values in RFC juice. Different distribution of carotenoids between serum and pulps and modification of pulp size appeared to be responsible for color modification.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16027.x
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