Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures

Journal of Food Quality

Volumn 20, Issue 6, 1997, Pages 495-500

  Thakur, B R ^a,b   Singh, R K ^a   Nelson, P E ^a  

^a PURDUE UNIVERSITY   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0031316278     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00490.x     Document Type: Article

References (14)

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3. FODA, Y.H. and McCOLLUM, J.P. 1970. Viscosity as affected by various constituents of tomato juice. J. Food Sci. 35, 333-338.
4. GOULD, W.A. 1992. Tomato Production, Processing & Technology, 3rd Ed. pp. 201-218. CTI publication, Baltimore, MD.
5. HAND, D.B., MOYER, J.C., RANSFORD, J.R., HENING, J.C. and WHITTENBERGER, R.T. 1955. Effect of processing conditions on the viscosity of tomato juice. Food Technol. 9, 228-235.
6. KARR, A.L. 1976. Cell wall biogenesis. In Plant Biochemistry, (J. Bonner and J.E. Varner, eds.) pp. 405-427, Academic Press, New York.
7. KERTESZ, Z.I. and LOCONTI, J.D. 1944. Factors determining the consistency of commercial canned tomato juice. New York State Agric. Expt. Station Bull. 272, 2-7.
8. LUH, B.S. and DAOUD, H.N. 1971. Effect of break temperature and holding time on pectin and pectic enzymes in tomato pulp. J. Food Sci. 36, 1039-1043.
9. SAJJAANANTAKUL, T., VAN BUREN, J.P. and DOWNING, D.L. 1989. Effect of methyl ester content on heat degradation of chelator-soluble carrot pectin. J. Food Sci. 54, 1272-1277.
10. SAJJAANANTAKUL, T., VAN BUREN, J.P. and DOWNING, D.L. 1993. Effect of cations on heat degradation of chelator soluble carrot pectin. Carb. Poly. 20, 207-214.
11. TAKADA, N. and NELSON, P.E. 1983. A new consistency method for tomato products: The precipitate weight ratio. J. Food Sci. 48, 1460-1462.
12. THAKUR, B.R. and ARYA, S.S. 1991. Role of sorbic acid in non-enzymic browning reactions in liquid and solid model food systems. Int. J. Food Sci. Technol. 26, 157-164.
13. THAKUR, B.R., SINGH, R.K., TIEMAN, D.M. and HANDA, A.K. 1996a. Tomato product quality from transgenic fruits with reduced pectin methylesterase. J. Food Sci. 61, 85-87, 108.
14. THAKUR, B.R., SINGH, R.K. and HANDA, A.K. 1996b. Effect of antisense pectin methylesterase gene on the chemistry of pectin in tomato (Lycopersicon esculentum) juice. J. Agric. Food Chem. 44, 628-630.