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חיפוש מתקדם
Journal of Food Science
COHEN, E., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
SHARON, R., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
VOLMAN, L., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
HOENIG, R., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
SAGUY, I., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration. Copyright © 1984, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Characteristics of Israeli Citrus Peel and Citrus Juice
49
COHEN, E., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
SHARON, R., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
VOLMAN, L., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
HOENIG, R., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
SAGUY, I., Institute of Quality Control & Extension Services for the Food Industry, 76 Mazeh St, Tel Aviv, 65789, Israel, Ministry of Industry & Trade, P.O. Box 299, Jerusalem, 91002, Israel, Standards Institution of Israel, 42 University St., Ramat Aviv, Tel Aviv, 69977, Israel, Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Characteristics of Israeli Citrus Peel and Citrus Juice
Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration. Copyright © 1984, Wiley Blackwell. All rights reserved
Scientific Publication
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