Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice

Journal of Food Processing and Preservation

Volumn 29, Issue 5-6, 2005, Pages 357-368

  Alper, Neslihan ^a   Bahçeci, K Savaş ^b   Acar, Jale ^b  

^a Ankara Provincial Control Laboratory   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

LYTHRACEAE;

EID: 29544437965     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2005.00033.x     Document Type: Article

References (18)

1. BAYINDIRLI, L., ŞAHİN, S. and ARTIK, N. 1994. The effects of clarification methods on pomegranate juice quality. Fruit Process 3, 267-270.
2. BODUR, I. and YURDAGEL, Ü. 1986. Nar konsantresinin donmuş, ve kimyasal katkilanmiş, olarak soǧukta depolanmasi sirasinda meydana gelen deǧIşmeler üzerinde bir araştirma. E.Ü. Müh. Fak. Derg. 4(2), 11-27.
3. CEMEROǦLU, B. and ARTIK, N. 1990. Isil Işlem ve depolama koşullann&inodotn nar antosiyaninleri üzerine etkisi. Gida 15(1), 13-19.
4. DE SIMON, B.F., PEREZ-ILZARBE, J., HERNANDEZ, T., GOMEZ-CORDOVES, C. and ESTRELLA, I. 1992. Importance of phenolic compounds for the characterization of fruit juices. J. Agric. Food Chem. 38, 1565-1571.
5. DONER, L.W., BECARD, G. and IRWIN, P.L. 1993. Binding of flavonoids by polyvinylpolyprolidone. J. Agric. Food Chem. 41, 753-757.
6. GIOVANELLI, G. and RAVASINI, G. 1993. Apple juice stabilization by combined enzyme-membrane filtration process. Lebensm. Wiss. Technol. 26, 1-7.
7. HERNANDEZ, T., AUSIN, N., BARTOLOME, B., BENGOECHEA, L., ESTRELLA, I. and GOMEZ-CORDOVEZ, C. 1997. Variations in the phenolic composition of fruit juices with different treatments. Lebensm. Unters. Forsh. A 204, 151-155.
8. MACHEIX, J.J., FLEURIET, A. and BILLOT, J. 1990. Fruit Phenolics, pp. 24-31, 295-342, CRC Press, Boca Raton, F.L.
9. MAIER, G., MAYER, P. and DIETRICH, H. 1990. Anwendung einer polyphenoloxidase zur Stabilisierung von apfelsäften. Deut. Lebensm. Rundsch. 86, 137-142.
10. NAGEL, C.W. and SCHOBINGER, U. 1985. Investigation of the origin of turbidity in ultrafiltered apple and pear juice concentrate. Confructa Studien 29, 16-22.
11. ROUSEFF, R.L. 1990. Bitterness in foods and beverage. In Developments in Food Science, Vol 25 (R.L. Rouseff, ed.) pp. 1-12, Elsevier Science, Amsterdam, the Netherlands.
12. SIEBERT, K.J. 1999. Protein-polyphenol haze in beverages. Food Technol. 53(1), 54-57.
13. SIEBERT, K.J. and LYNN, P.Y. 1997. Haze-active protein and polyphenols in apple juice assessed by turbidometry. J. Food Sci. 62(1), 79-84.
14. SOMERS, T.C. 1971. The polymeric nature of wine pigments. Phytochemistry 10, 2175-2186.
15. SPANOS, G.A. and WROLSTAD, R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38, 1565-1571.
16. SPANOS, G.A. and WROLSTAD, R.E. 1992. Phenolics of apple, pear and white grape juices and their changes with processing and storage - a review. J. Agric. Food Chem. 40, 1478-1487.
17. STUTZ, C. 1993. The use of enzymes in ultrafiltration. Fruit Process 7, 248-252.
18. TABUR, D., BAKKAL, G. and YURDAGEL, Ü. 1987. Nar suyunun durultma işjemi ve depolama süresince meydana gelen deǧişimler üzerine araştirmalar. E.Ü. Müh. Fak. Derg. 5(12), 305-311.