Nutritional quality of irradiated orange juice

Journal of Food Processing and Preservation

Volumn 26, Issue 3, 2002, Pages 195-211

  Fan, Xuetong ^a,b   Thayer, Donald W ^a   Handel, A Philip ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b DREXEL UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FOOD STORAGE; GAMMA RAYS; IRRADIATION; NUTRITION;

ORANGE JUICES;

FRUIT JUICES;

ANTIOXIDANTS; FOOD STORAGE; GAMMA RAYS; NUTRITION; RADIATION EFFECTS;

EID: 0036693005     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00480.x     Document Type: Article

References (38)

1. Dietary carcinogens and anticarcinogens: Oxygen radicals and degenerative diseases
2. E1607-96 standard practice for use of the alanine-EPR dosimetry system
3. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay
4. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration
5. Inactivation of Escherichia coli O157:H7 in apple juice by irradiation
6. The stability of orange juice in orange drink
7. Antioxidant and disease prevention
8. High-performance liquid chromatographic separation of ascorbic acid, erythorbic acid, dehydroascorbic acid, dihydroerythorbic acid, diketogulonic acid, and diketogluconic acid
9. Synthesis and evaluation of 4-(3-methyl-2-butenoxy) isonitrosoacetophenone, a radiation-induced stress metabolite in citrus
10. Influence of γ-irradiation and microwaves on the antioxidant property of some essential oils
11. Nutrient content and nutrition labeling of several processed Florida citrus juice products
12. The relative contribution of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
13. Lipid oxidation of irradiated cooked beef
14. Approaches to the citrus browning problem: A review
15. Antioxidative activity of browning reaction products isolated from storage-aged orange juice
16. Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage
17. Chemistry of L-ascorbic acid related to foods
18. Degradation kinetics of ascorbic acid
19. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink
20. Vitamin C contents of citrus fruit and their products: A review
21. Radiolysis of nonaqueous components of foods
22. Citrus juice composition does not influence radiation sensitivity of Salmonella Enteritidis
23. Irradiation inactivation of four Salmonella serotypes in orange juices with various turbidities
24. Agency review ready-to-eat irradiation petition nearing completion
25. Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak
26. Effect of high-voltage cathode rays on ascorbic acid
27. The flavour of non-alcoholic fruit beverages
28. Ascorbic acid retention in orange juice stored under simulated consumer home conditions
29. Radiation chemistry of water-soluble food components
30. New intervention processes for minimally processed juices
31. Reaction mechanisms, irradiation parameters, and product formation
32. Effect of sorbic acid on irradiationinduced sensory and chemical changes in sweetened orange juice and mango pulp
33. Effects of ionizing radiation on vitamins
34. Radiation pasteurization of food
35. Radiation decomposition of ascorbic acid under various conditions
36. Citrus juice processing as related to quality and nutrition
37. Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid
38. Measurement of total antioxidant capacity - A review