Clouds of citrus juices and juice drinks

Food Technology

Volumn 53, Issue 1, 1999, Pages 64-69

  Baker, Robert A ^a   Cameron, Randall G ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002268543     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (27)

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2. Baker, R.A. 1976b. Clarification of low methoxyl pectins. Proc. Fla. State Hort. Soc. 89: 163-165.
3. Baker, R.A. 1979a. Clarifying properties of pectin fractions separated by ester content. J. Agric. Food Chem. 27: 1387-1389.
4. Baker, R.A. 1979b. Effect of pH on clarification of citrus juices by low methoxyl pectins Proc. Fla. State Hort. Soc. 92: 156-159.
5. Baker, R.A. 1980. The role of pectin in citrus quality and nutrition. Chpt. 6 in "Citrus Nutrition and Quality," ACS Symp. Series 143, ed. S. Nagy and J.A. Attaway, pp. 109-128. Am. Chem. Soc., Washington, D.C.
6. Baker, R.A. and Bruemmer, J.H. 1972a. Influence of pectate-hesperidin floc on orange juice clarification. Proc. Fla. State Hort. Soc. 85: 225-229.
7. Baker, R.A. and Bruemmer, J.H. 1972b. Pectinase stabilization of orange juice cloud. J. Agric. Food Chem. 20: 1169-1173.
8. Baker, R.A. and Bruemmer, J.H. 1973. Protease and pectinase additive to citrus juices. U.S. patent 3,754,932.
9. Baker, R.A. and Bruemmer, J.H. 1978. Clarification of citrus juices. U.S. patent 4,101,678.
10. Baker, R.A. and Crandall, P.G. 1988. Unpublished data. Citrus and Subtropical Products Laboratory, U.S. Dept. of Agriculture, Winter Haven, Fla.
11. Baker, R.A. and Tatum, J.H. 1986. Hesperidin precipitation from orange pulp wash. Proc. Fla. State Hort. Soc. 99: 90-92.
12. Balaban, M.O., Marshall, M.R., Peplow, A.J., Wei, C.I., and Cornell, J.A. 1991. Supercritical carbon dioxide effects on some quality attributes of single strength orange juice. J. Food Sci. 56: 1030-1033.
13. Cameron, R.G., Baker, R.A., and Grohmann, K. 1998. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability. J. Food Sci. 63: 253-256.
14. Chen, C.S., Shaw, P.E., and Nagy, S. 1993. Orange and tangerine juices. In "Fruit Juice Processing Technology," ed S. Nagy, C.S. Chen, and P.E. Shaw, pp. 110-165. Agscience, Auburndale, Fla.
15. Crandall, P.G., Matthews, R.F., and Baker, R.A. 1983. Citrus beverage clouding agents - Review and status. Food Technol. 37(12): 106-109.
16. Cummings, M. 1997. Personal communication. Gist-Brocades, Charlotte, N.C.
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21. Kesterson, J.W., Hendrickson, R., and Atkins, C.D. 1968. Citrus seed clouding agent for beverage bases. Am. Perfumer Cosmetics 84(4): 37-39.
22. Klavons, J.A. and Bennett, R.D. 1985. Nature of the protein constituent of commercial lemon juice cloud. J. Agric. Food Chem. 33: 708-712.
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24. Versteeg, C, Rombouts, F.M., and Pilnik, W. 1978. Purification and some characteristics of two pectinesterase isoenzymes from orange. Lebensm. Wiss. u. Technol. 11: 267-274.
25. Versteeg, C., Rombouts, F.M., Spaansen, C.H., and Pilnik, W. 1980. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. J. Food Sci. 45: 969-971, 978.
26. Villadsen, K.J.S. 1968. U.S. patent 3,404,990.
27. Yamasaki, M., Kato, A., Chu, S., and Arima, K. 1967. Pectic enzymes in the clarification of apple juice. II. The mechanism of clarification. Agr. Biol. Chem. 31: 552-560.