ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Volatile components of fresh passion fruit (hybrid variety, cultivar Tai-Non No. 1) juice (A), de-starched juice (B), pasteurized and destarched juice (C) and headspace volatiles that were recovered during centrifugation of fresh juice (D) were compared. Charcoal adsorption was used to recover the headspace compounds. The yields of volatiles obtained from the different treatments were 31.69 mg/kg juice for A, 18.97 mg for B, 12.27 mg for C, and 7.93 mg for D, respectively. The pasteurization process (1 min at 85°C) caused a 35% loss in volatile components.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13055.x
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