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פותח על ידי קלירמאש פתרונות בע"מ -
Structural Stability of Fresh and Frozen‐Thawed ‘Valencia’ (C. sinensis) Orange Juice
Year:
1984
Source of publication :
Journal of Food Science
Authors :
מרין, עוזי
;
.
שומר, אילן
;
.
Volume :
49
Co-Authors:
MERIN, W., Dept. of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
SHOMER, I., Dept. of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
1489
To page:
1493
(
Total pages:
5
)
Abstract:
Valencia orange juice was subjected to different freezing rates and different storage times to study the effects of those treatments on the structural and dispersion properties of the insoluble particles. Examination with an electron microscope revealed that the juice contained plastids, mitochondria, oil droplets and cell walls. Fragments consisting mainly of vesicular membranes were present both before and after freezing and thawing. A slow freezing rate resulted in plastids with various degrees of disintegration. Separation of insoluble particles from the juice serum increased with increasing frozen storage time and was especially apparent at slower primary freezing rates. A decrease in color intensity and deterioration in appearance is related to longer storage time and to slower primary freezing rates. Copyright © 1984, Wiley Blackwell. All rights reserved
Note:
Related Files :
food research
orange juice
VALENCIA (oranges)
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2621.1984.tb12828.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
24256
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:06
Scientific Publication
Structural Stability of Fresh and Frozen‐Thawed ‘Valencia’ (C. sinensis) Orange Juice
49
MERIN, W., Dept. of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
SHOMER, I., Dept. of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Structural Stability of Fresh and Frozen‐Thawed ‘Valencia’ (C. sinensis) Orange Juice
Valencia orange juice was subjected to different freezing rates and different storage times to study the effects of those treatments on the structural and dispersion properties of the insoluble particles. Examination with an electron microscope revealed that the juice contained plastids, mitochondria, oil droplets and cell walls. Fragments consisting mainly of vesicular membranes were present both before and after freezing and thawing. A slow freezing rate resulted in plastids with various degrees of disintegration. Separation of insoluble particles from the juice serum increased with increasing frozen storage time and was especially apparent at slower primary freezing rates. A decrease in color intensity and deterioration in appearance is related to longer storage time and to slower primary freezing rates. Copyright © 1984, Wiley Blackwell. All rights reserved
Scientific Publication
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