Processing effects on the composition of sea buckthorn juice from Hippophae rhamnoides L. Cv. Indian summer

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 1, 2002, Pages 113-116

  Beveridge, T ^a   Harrison, J E ^a   Drover, J ^a  

^a SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Acids; Juice; Sea buckthorn; Soluble sugars; Vitamin C

Indexed keywords

ANGIOSPERM; ARTICLE; BEVERAGE; CANADA; CHEMISTRY; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FREEZING; FRUIT; FRUIT JUICE; METHODOLOGY; NONHUMAN; PH; PLANT; SOLUBILITY; VISCOSITY;

HIPPOPHAE; HIPPOPHAE RHAMNOIDES; MAGNOLIOPHYTA; RHAMNACEAE;

BEVERAGES; FOOD HANDLING; FRUIT; HYDROGEN-ION CONCENTRATION; REFRIGERATION; ROSALES; SOLUBILITY; VISCOSITY;

EID: 0036006633     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010369n     Document Type: Article

References (8)

1. Sea buckthorn products: Manufacture and composition
2. Studies on the fruit character and biochemical compositions of some forms within Chinese sea buckthorn (Hippophae rhamnoides subsp. sinensis) in Shanxi, China
3. Research of the processing technology for sea buckthorn concentrated juice
4. Pear juice from Bartlett pear peels and cores
5. A simple HPLC method for the determination of total vitamin C in fruit juices and drinks
6. Role of citrus fruit in human nutrition