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  • 1
    Electronic Resource
    Electronic Resource
    FATTY ACID DISTRIBUTION IN ORANGE JUICE PHOSPHOLIPIDS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb02645.x
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  • 2
    Electronic Resource
    Electronic Resource
    Freeze Concentration of Pineapple 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: Juice, extracted from fresh Costa Rican pineapples using a commercial extractor, was adjusted by finishing and centrifugation to two pulp levels, 12% and 2% by volume. Physical, chemical and sensory differences were measured in heat stabilized single strength juices, evaporator concentrated, and freeze-concentrated juices. Results indicated no significant differences between samples for Brix, % acid, total hexose, vitamin C, browning index, color, viscosity. Pulp content was lower in both freeze- and evaporator-concentrated samples. Significant (P 〈 0.01) flavor differences were detected between freeze-and evaporator-concentrated juices. Juices were ranked according to highest degree of fresh fruit taste as follows: (1) high pulp single strength, (2) freeze concentrate high pulp, and (3) evaporator concentrate high pulp. Flavor of reconstituted freeze-concentrated juice was comparable to single strength juice and preferable to evaporator concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10552.x
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  • 3
    Electronic Resource
    Electronic Resource
    Cloud Stabilization of Orange Juice by High Pressure Processing (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: High pressure processing (HPP) was investigated as a means to preserve cloud in freshly squeezed orange juice. Cloud loss is a major quality defect in orange juice, and methods of preserving cloud without the extreme temperatures used in commercial pasteurization are desirable. Pressures from 500 to 900 MPa were investigated at dwell times of 1 sec, 1 min and 10 min. Higher pressures and longer processing times were more effective at preserving cloud, while all treatments yielded a microbially stable product. A 90-day shelf life under refrigeration conditions could be achieved using pressures of 700 MPa and higher combined with treatment times of 1 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15113.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sensory Attributes and Volatile Components of Stored Strawberry Juice (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Juices from three strawberry cultivars were stored at 2°C and 25°C for 6 wk and evaluated for the sensory attributes fresh strawberry, strawberry-jam, off-flavor, green, and sweet. Fresh flavor declined while off-flavor increased during storage, with the largest changes occurring at 25°C. Juice color and ascorbic acid also degraded much faster at 25°C. Fifteen volatiles were measured using headspace solid phase microextraction and gas chromatography. 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone were positively related to fresh flavor and negatively related to off-flavor, while -terpineol was inversely related to fresh flavor. These volatiles explained almost 90% of the variation for fresh and off-flavor attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15825.x
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  • 5
    Electronic Resource
    Electronic Resource
    Bioconversion of Citrus Aroma Compounds by Pichia pastoris (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: After induction of alcohol oxidase, active Pichia pastoris cells were grown in model alcohol solutions and orange aroma, a by-product rich in potential alcohol substrates for bio-oxidation to aldehydes. Acetaldehyde production efficiency was 60% at 0.1% ethanol, decreasing with increasing ethanol. Acetaldehyde, propanal, and octanal were generated using the Pichia system with orange aroma as substrate. Acetaldehyde concentration doubled during a 24h reaction time at 30°C. In contrast to use of isolated alcohol oxidase, the whole cell system had the advantage of cofactor regeneration and associated enzyme systems, including formaldehyde dehydrogenase. Sensory differences were found in the full strength biomodified aroma. Presented in a paired comparison aroma test, to a trained panel it rated higher for the attributes orange character, freshness, and fruitiness than the unmodified control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15761.x
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  • 6
    Electronic Resource
    Electronic Resource
    Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Screening commercial cold-pressed oils revealed the presence of terpene chlorohydrins, which may have quality and safety implications for end-users. Concentrations of (1R, 2R, 4R)-2-chloro-8-p-menthen-1-ol in some citrus essential oils ranged from less than 1 to 140 ppm. More than half of the oils tested contained less than 2 ppm of (1R, 2R, 4R)-2-chloro-8-p-menthen-1-ol. A pilot plant study used different concentrations of chlorinated water during the oil-recovery process. Cold-pressed oil, produced from a 30-ppm chlorine solution, contained (1R, 2R, 4R)-2-chloro-8-p-menthen-1-ol at detection threshold. The presence of (1R, 2R, 4R)-2-chloro-8-p-menthen-1-ol in citrus essential oils results from processing conditions and can be reduced through the reduction of chlorine levels in treatment water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07034.x
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  • 7
    Electronic Resource
    Electronic Resource
    Flavor Losses in Orange Juice during Ultrafiltration and Subsequent Evaporation (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Losses of volatile compounds in orange juice during ultrafiltration and subsequent evaporation were studied. Alcohols and esters predominated in the permeate, while terpenes (d-limonene and valencene) and nonpolar aldehydes (octanal and decanal) were distributed in the retentate from the ultrafiltration (UF) system. Fractions of some flavor compounds were lost during ultrafiltration process. An aqueous phase essence was recovered from the permeate during evaporative concentration. No oil phase was observed. When whole juice was concentrated, both oil and aqueous phases were recovered. Essence recovery efficiency of individual compounds was 3 to 13% when concentrating permeate and 〈5% when concentrating whole juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13152.x
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  • 8
    Electronic Resource
    Electronic Resource
    Lemon Juice Aroma Concentration by Reverse Osmosis (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene-4-ol was 〉 96% while rejection of the alcohols, n-propanol, 2-methyl-3-buten-2-ol, and 3-methyl-2-buten-1-ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05635.x
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  • 9
    Electronic Resource
    Electronic Resource
    Reverse Osmosis Concentration of Aqueous-Phase Citrus Juice Essence (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Dilute aqueous essences of 2 to 20% ethanol obtained from commercial orange juice evaporators when concentrated to 31% ethanol by reverse osmosis resulted in increased concentration of the small aroma molecules and acetaldehyde. Rejection of ethanol varied from 90% at 2% ethanol to 40% at the highest concentration achieved (31%). Acetaldehyde rejection varied from about 65% at 2% ethanol, to an extrapolated low value of 25% at 31% ethanol. Rejection was generally greater than 85% for larger aroma molecules, e.g., ethyl butyrate, hexanal and terpenes. Permeate flux rates followed a first order decay with increasing ethanol concentration, from greater than 300 at 0.01% ethanol to 26 L/H/module at 31% ethanol, 8.3 MPa, 30°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14633.x
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  • 10
    Electronic Resource
    Electronic Resource
    Oxygen Permeability of Low Density Polyethylene as a Function of Limonene Absorption: An Approach to Modeling Flavor “Scalping” (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: A procedure was developed to measure adsorption (scalping) of limonene by low density polyethylene. The polymer was mounted on an oxygen electrode. Limonene absorption produced an increase in oxygen permeability which appeared proportional to limonene concentration. Diffusion coefficients calculated from permeation curves were similar to diffusion coefficients calculated on a weight change basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06826.x
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