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פותח על ידי קלירמאש פתרונות בע"מ -
Characteristics of Israeli Citrus Peel and Citrus Juice
Year:
1984
Source of publication :
Journal of Food Science
Authors :
שגיא, ישראל
;
.
Volume :
49
Co-Authors:
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
Facilitators :
From page:
987
To page:
990
(
Total pages:
4
)
Abstract:
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
Note:
Related Files :
Biochemistry
Citrus
food adulteration
grapefruit juice
orange juice
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2621.1984.tb10376.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
29677
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:48
Scientific Publication
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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