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  • 1
    Electronic Resource
    Electronic Resource
    Clarifying properties of pectin fractions separated by ester content (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 1387-1389 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60226a056
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  • 2
    Electronic Resource
    Electronic Resource
    Wax Microemulsions and Emulsions as Citrus Coatings (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 899-902 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00040a012
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  • 3
    Electronic Resource
    Electronic Resource
    Pectinase stabilization of orange juice cloud (1972)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 20 (1972), S. 1169-1173 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60184a011
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  • 4
    Electronic Resource
    Electronic Resource
    Reduction in gas exchange of citrus fruit by wax coatings (1993)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 41 (1993), S. 283-287 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00026a029
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  • 5
    Electronic Resource
    Electronic Resource
    Citrus Tissue Extracts Affect Juice Cloud Stability (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Salt extractable proteins were isolated from hand expressed juice, rag and peel of Valencia oranges. Each tissue extract was divided into dialysis supernatant (DS) and precipitate (DP) (forms during dialysis). DP, DS and DS heated for 2 min at 80°C (HDS) were added to pasteurized, reconstituted frozen concentrated orange juice at 5 U · mL−1 of pectinmethylesterase. Samples were incubated either at 25°C for 14 days or 4°C for 28 days and periodically sampled to determine the effects of tissue extracts on juice cloud stability. Tissue specific differences were observed for the rate of juice cloud precipitation and among the HDS, DS, and DP fractions of a given tissue. HDS fractions destabilized juice cloud more rapidly than DS or DP at both 25 and 4°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03976.x
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  • 6
    Electronic Resource
    Electronic Resource
    Microbial Population of Shredded Carrot in Modified Atmosphere Packaging as Related to Irradiation Treatment (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: Shredded carrots in modified atmosphere packaging were treated with low-dose irradiation of 0.5 kGy in order to determine whether additional reduction of microbial population would be achieved for carrots previously treated with chlorine. Commercially prepared shredded carrots treated with irradiation had a mean microbial population of 1300 CFU/g at the expiration date (9 days after irradiation) compared with 87,000 CFU/g for nonirradiated, chlorinated controls. Oxygen content of the headspace gas and ethanol content of the carrots were not significantly affected. Irradiation appears to be a suitable technology for shredded carrots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15700.x
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  • 7
    Electronic Resource
    Electronic Resource
    Reduction of Fluid Loss from Grapefruit Segments with Wax Microemulsion Coatings (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 whole peeled grapefruit or segments produced by vacuum infusion with pectinases are considered minimally processed products. When dry packed, segments from mature late season fruit had fluid losses 〉15% during 4 wk storage. Edible wax microemulsion coatings reduced leakage of dry-packed segments by 80% after 2 wk, and 64% after 4 wk storage, and were optimally effective in reducing leakage when diluted to 12% solids. Coatings could be made with polyethylene, candelilla or carnauba wax, and with lauric, stearic, palmitic, oleic or myristic acids. Coatings with carnauba wax were most effective. Whether made with morpholine or ammonia as the base, coatings were not detected by informal taste panels before or after storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15456.x
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  • 8
    Electronic Resource
    Electronic Resource
    Reassessment of Some Fruit and Vegetable Pectin Levels (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Several reviews of pectin as a soluble fiber have included unreliable tables of pectin content for fruits and vegetables. Values given for ranges of pectin content in the fresh, edible portion are actually presented in original reports variously as peel pectin content, dry weight values, soluble rather than total pectins, and some values have been for unripe fruit. This has resulted in reporting pectin levels for some products that may be 2-10 times higher than other published data on the same product. This report examines the original sources and errors of such data and, when available, provides other more substantiated published values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03973.x
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  • 9
    Electronic Resource
    Electronic Resource
    Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud Stability (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: Heparin chromatography of a dialysis supernatant fraction from total salt extractable proteins of Citrus sinensis (L.) Osb. var. Valencia fruit peel (flavedo plus albedo) resolved four peaks of pectinmethylesterase activity (PME 1–4). One of these was thermally tolerant (PME 3). Binding to concanavalin A suggested PME 3 was a glycoprotein. At 30°C and 5 U - mL1 PME 1, 2 and 3 destabilized the cloud of pasteurized FCOJ within 10 days. PME 1 caused the most rapid cloud loss (3d), followed by PME 3 and PME 2. PME 4 had no effect on juice cloud during this time period. At 4°C PME 3 caused the most rapid cloud loss (3d), followed by PME 1 (14d) and PME 2 (〉14d). PME 4 had no effect on juice cloud stability after 10 days at 30°C or 14 days at 4°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15720.x
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  • 10
    Electronic Resource
    Electronic Resource
    Edible Coatings from Candelilla Wax Microemulsions (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: Candelilla wax coatings with good gloss were made. The gloss of coatings from ammonia-based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As coatings on grapefruit, candelilla wax with up to 25% gelatin was usable; much higher gelatin content resulted in anaerobic fermentation. Candelilla coatings with good gloss were also made from morpholine-based wax microemulsions with minimal oleic acid content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13158.x
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