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INFLUENCE OF ORANGE JUICE COMPOSITION ON THE THERMAL RESISTANCE OF SPOILAGE YEASTS
Year:
1978
Source of publication :
Journal of Food Science
Authors :
Kanner, Joseph
;
.
Weisslowicz, Hanna
;
.
Volume :
43
Co-Authors:
JUVEN, B.J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
KANNER, J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
WEISSLOWICZ, H., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
Facilitators :
From page:
1074
To page:
1080
(
Total pages:
7
)
Abstract:
The increased heat resistance of yeasts in orange concentrates as compared with single‐strength juices cannot be accounted for on the basis of sugar contents only. Citric acid is demonstrated to play a role in the heat resistance of spoilage yeasts in concentrated orange juices. Other major chemical constituents of citrus juices, namely, ascorbic acid and pectin, did not exhibit any significant effect. A model system, based on sucrose, glucose, fructose, citric acid and tripotassium citrate, is pro‐posed for the evaluation of the thermal resistance of yeasts in citrus concentrates. Copyright © 1978, Wiley Blackwell. All rights reserved
Note:
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More details
DOI :
10.1111/j.1365-2621.1978.tb15236.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
24134
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:05
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Scientific Publication
INFLUENCE OF ORANGE JUICE COMPOSITION ON THE THERMAL RESISTANCE OF SPOILAGE YEASTS
43
JUVEN, B.J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
KANNER, J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
WEISSLOWICZ, H., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
INFLUENCE OF ORANGE JUICE COMPOSITION ON THE THERMAL RESISTANCE OF SPOILAGE YEASTS
The increased heat resistance of yeasts in orange concentrates as compared with single‐strength juices cannot be accounted for on the basis of sugar contents only. Citric acid is demonstrated to play a role in the heat resistance of spoilage yeasts in concentrated orange juices. Other major chemical constituents of citrus juices, namely, ascorbic acid and pectin, did not exhibit any significant effect. A model system, based on sucrose, glucose, fructose, citric acid and tripotassium citrate, is pro‐posed for the evaluation of the thermal resistance of yeasts in citrus concentrates. Copyright © 1978, Wiley Blackwell. All rights reserved
Scientific Publication
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