Physicochemical characteristics and quality of refrigerated Spanish orange-carrot juices and influence of storage conditions

被引：35

作者：

Rodrigo, D

Arranz, JI

Koch, S

Frígola, A

Rodrigo, MC

Esteve, MJ

Calvo, C

Rodrigo, M

机构：

[1] Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

[2] Univ Valencia, Fac Farm, Area Nutr & Bromatol, E-46010 Valencia, Spain

[3] Univ Politecn Valencia, CTT, E-46071 Valencia, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 06期

关键词：

orange juice; carrot juice; composition; quality; physicochemical characteristics;

D O I：

10.1111/j.1365-2621.2003.tb07028.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of the physicochemical and quality characteristics of various refrigerated mixed orange and carrot juices, and their changes with storage time and temperature were investigated. Density, dry extract, Brix values, acidity, turbidity, formol index, pectinmethylesterase, hydroxymethylfurfural, essential oils, ascorbic acid, and color varied with storage time and temperature. Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The degradation of ascorbic acid corresponded to 1st-order kinetics. The shelf life of the juices was established at 4degreesC and 50-d storage or at 10degreesC and 32-d storage.

引用

页码：2111 / 2116

页数：6

共 46 条

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[Anonymous], [No title captured]

[2]

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