메뉴 건너뛰기




Volumn , Issue , 2014, Pages 37-103

Citrus juices technology

Author keywords

Citrus fruit; Grapefruit juice; High pressure processing; Orange juice; Pulse electric field

Indexed keywords


EID: 84943663347     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4939-1378-7_3     Document Type: Chapter
Times cited : (11)

References (258)
  • 1
    • 34249018626 scopus 로고    scopus 로고
    • Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species
    • Abeysinghe DC, Li X, Sun CD, Zhang WS, Zhou CH, Chen KS (2007) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chem 104:1338–1344
    • (2007) Food Chem , vol.104 , pp. 1338-1344
    • Abeysinghe, D.C.1    Li, X.2    Sun, C.D.3    Zhang, W.S.4    Zhou, C.H.5    Chen, K.S.6
  • 3
    • 84882403671 scopus 로고    scopus 로고
    • Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation
    • Ağçam E, Akyıldız A, Akdemir Evrendilek G (2014) Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chem 143:354–361
    • (2014) Food Chem , vol.143 , pp. 354-361
    • Ağçam, E.1    Akyıldız, A.2    Akdemir Evrendilek, G.3
  • 4
    • 4544374587 scopus 로고
    • Studies on the stabilization of cloud in orange juices and concentrates
    • Ahmad N, Bhatti MB (1971) Studies on the stabilization of cloud in orange juices and concentrates. Agric Pak 22(1):41–47
    • (1971) Agric Pak , vol.22 , Issue.1 , pp. 41-47
    • Ahmad, N.1    Bhatti, M.B.2
  • 5
    • 84887250143 scopus 로고
    • Determination of some technological characteristics of five cultivars of oranges grown in the Çukurova region for the juice industry
    • Altan A (1995) Determination of some technological characteristics of five cultivars of oranges grown in the Çukurova region for the juice industry. Gida 20(4):215–225
    • (1995) Gida , vol.20 , Issue.4 , pp. 215-225
    • Altan, A.1
  • 6
    • 15844427640 scopus 로고    scopus 로고
    • Analysis of antioxidant compounds in sweet orange peel by HPLC-diode array detection-electrospray ionization mass spectrometry
    • Anagnostopoulou MA, Kefalas P, Kokkalou E, Assimopoulou AN, Papageorgiou VP (2005) Analysis of antioxidant compounds in sweet orange peel by HPLC-diode array detection-electrospray ionization mass spectrometry. Biomed Chrom 19(2):138–148
    • (2005) Biomed Chrom , vol.19 , Issue.2 , pp. 138-148
    • Anagnostopoulou, M.A.1    Kefalas, P.2    Kokkalou, E.3    Assimopoulou, A.N.4    Papageorgiou, V.P.5
  • 7
    • 85060284202 scopus 로고    scopus 로고
    • Accessed Oct 2013
    • Anon (2013a) JBT Citrus juice extractor-pulp recovery. http://www.jbtfoodtech.com/en/Solutions/Equipment/Citrus-Juice-Extractor. Accessed Oct 2013
    • (2013) JBT Citrus Juice Extractor-Pulp Recovery
  • 9
    • 0034887938 scopus 로고    scopus 로고
    • Evaluation of antioxidant capacity in blood orange juices as influenced by constituents, concentration process and storage
    • Arena E, Fallico B, Maccarone E (2001) Evaluation of antioxidant capacity in blood orange juices as influenced by constituents, concentration process and storage. Food Chem 74:423–427
    • (2001) Food Chem , vol.74 , pp. 423-427
    • Arena, E.1    Fallico, B.2    Maccarone, E.3
  • 10
    • 0010862516 scopus 로고
    • Trends in citrus industry-the production and handling of fresh-squeezed, unpasteurized orange juice
    • Attaway JA, Carter RD, Fellers PJ (1989) Trends in citrus industry-the production and handling of fresh-squeezed, unpasteurized orange juice. Fluss Obst 56:613–616
    • (1989) Fluss Obst , vol.56 , pp. 613-616
    • Attaway, J.A.1    Carter, R.D.2    Fellers, P.J.3
  • 11
    • 0000653092 scopus 로고
    • Cloud stability in the absence of various orange juice soluble components
    • Baker RA, Bruemmer JH (1969) Cloud stability in the absence of various orange juice soluble components. Proc Fla State Hort Soc 82:215–220
    • (1969) Proc Fla State Hort Soc , vol.82 , pp. 215-220
    • Baker, R.A.1    Bruemmer, J.H.2
  • 12
    • 0001895507 scopus 로고
    • Influence of pectate hesperidin floc on orange juice clarification
    • Baker RA, Bruemmer JH (1972) Influence of pectate hesperidin floc on orange juice clarification. Proc Fla State Hort Soc 85:225–229
    • (1972) Proc Fla State Hort Soc , vol.85 , pp. 225-229
    • Baker, R.A.1    Bruemmer, J.H.2
  • 13
    • 0002268543 scopus 로고    scopus 로고
    • Clouds of citrus juices and juice drinks
    • Baker RA, Cameron RG (1999) Clouds of citrus juices and juice drinks. Food Technol 53(1):64–69
    • (1999) Food Technol , vol.53 , Issue.1 , pp. 64-69
    • Baker, R.A.1    Cameron, R.G.2
  • 14
    • 33646073738 scopus 로고    scopus 로고
    • Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
    • Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99(1):191–203
    • (2006) Food Chem , vol.99 , Issue.1 , pp. 191-203
    • Balasundram, N.1    Sundram, K.2    Samman, S.3
  • 15
    • 79952092325 scopus 로고    scopus 로고
    • Present status and the future of PEF technology
    • Barbosa-Cánovas GV, Tapia MS, Cano MP, 1st edn. CRC Press, Boca Raton
    • Barbosa-Cánovas GV, Sepúlveda D (2005) Present status and the future of PEF technology. In: Barbosa-Cánovas GV, Tapia MS, Cano MP (eds) Novel food processing, 1st edn. CRC Press, Boca Raton, pp 1–2
    • (2005) Novel Food Processing , pp. 1-2
    • Barbosa-Cánovas, G.V.1    Sepúlveda, D.2
  • 16
    • 84861576598 scopus 로고    scopus 로고
    • Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil
    • Barros HR, Ferreira TA, Genovese MI (2012) Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem 134:1892–1898
    • (2012) Food Chem , vol.134 , pp. 1892-1898
    • Barros, H.R.1    Ferreira, T.A.2    Genovese, M.I.3
  • 17
    • 0035528034 scopus 로고    scopus 로고
    • High pressure inactivation of pectin methyl esterase in orange juice using combination treatments
    • Basak S, Ramaswamy HS, Simpson BK (2001) High pressure inactivation of pectin methyl esterase in orange juice using combination treatments. J Food Biochem 25(6):509–526
    • (2001) J Food Biochem , vol.25 , Issue.6 , pp. 509-526
    • Basak, S.1    Ramaswamy, H.S.2    Simpson, B.K.3
  • 18
    • 50449111165 scopus 로고    scopus 로고
    • Update on uses and properties of citrus flavonoids: New findings in anticancer, cardiovascular, and anti-inflammatory activity
    • Benavente-Garcia O, Castillo J (2008) Update on uses and properties of citrus flavonoids: New findings in anticancer, cardiovascular, and anti-inflammatory activity. J Agric Food Chem 56:6185–6205
    • (2008) J Agric Food Chem , vol.56 , pp. 6185-6205
    • Benavente-Garcia, O.1    Castillo, J.2
  • 21
    • 0039762054 scopus 로고
    • The nature of freeze-ınduced white spots on orange segment walls
    • Bennett RD, Albach RF (1981) The nature of freeze-ınduced white spots on orange segment walls. J Agric Food Chem 29:511–514
    • (1981) J Agric Food Chem , vol.29 , pp. 511-514
    • Bennett, R.D.1    Albach, R.F.2
  • 23
    • 85017599022 scopus 로고    scopus 로고
    • Freeze drying (Lyophilization) and freeze concentration
    • Elsevier, New York
    • Berk Z (2009) Freeze drying (lyophilization) and freeze concentration. In: Food process engineering and technology. Elsevier, New York, p 522
    • (2009) Food Process Engineering and Technology , pp. 522
    • Berk, Z.1
  • 24
    • 79952349847 scopus 로고    scopus 로고
    • Analysis of bioactive compounds in seven citrus cultivars
    • Bermejo A, Llosá MJ, Cano A (2011) Analysis of bioactive compounds in seven citrus cultivars. Food Sci Technol Int 17(1):55–62
    • (2011) Food Sci Technol Int , vol.17 , Issue.1 , pp. 55-62
    • Bermejo, A.1    Llosá, M.J.2    Cano, A.3
  • 25
    • 0000087917 scopus 로고    scopus 로고
    • Antioxidant activity and phenolic composition of citrus peel and seed extracts
    • Bocco A, Cuvelier ME, Richard H, Berset C (1998) Antioxidant activity and phenolic composition of citrus peel and seed extracts. J Agric Food Chem 46:2123–2129
    • (1998) J Agric Food Chem , vol.46 , pp. 2123-2129
    • Bocco, A.1    Cuvelier, M.E.2    Richard, H.3    Berset, C.4
  • 26
    • 0001835936 scopus 로고
    • Byproducts of citrus fruits
    • Braddock RJ (1995) Byproducts of citrus fruits. Food Tech 49:74–77
    • (1995) Food Tech , vol.49 , pp. 74-77
    • Braddock, R.J.1
  • 28
    • 84985232937 scopus 로고
    • Quality of freeze concentrated orange juice
    • Braddock RJ, Marcy JE (1987) Quality of freeze concentrated orange juice. J Food Sci 52:159–162
    • (1987) J Food Sci , vol.52 , pp. 159-162
    • Braddock, R.J.1    Marcy, J.E.2
  • 29
    • 84987300600 scopus 로고
    • Composition of some organic and inorganic compounds in reverse osmosis-concentrated citrus juices
    • Braddock RJ, Nikdel S, Nagy S (1988) Composition of some organic and inorganic compounds in reverse osmosis-concentrated citrus juices. J Food Sci 53:508–512
    • (1988) J Food Sci , vol.53 , pp. 508-512
    • Braddock, R.J.1    Nikdel, S.2    Nagy, S.3
  • 32
    • 1942504026 scopus 로고    scopus 로고
    • Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice
    • Calabrò ML, Galtieri V, Cutroneo P, Tommasini S, Ficarra P, Ficarra R (2004) Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice. J Pharmaceut Biomed Anal 35:349–363
    • (2004) J Pharmaceut Biomed Anal , vol.35 , pp. 349-363
    • Calabrò, M.L.1    Galtieri, V.2    Cutroneo, P.3    Tommasini, S.4    Ficarra, P.5    Ficarra, R.6
  • 33
    • 0000042548 scopus 로고
    • Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells
    • Cameron RG, Niedz RP, Grohmann K (1994) Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells. J Agric Food Chem 42:903–908
    • (1994) J Agric Food Chem , vol.42 , pp. 903-908
    • Cameron, R.G.1    Niedz, R.P.2    Grohmann, K.3
  • 34
    • 0037056526 scopus 로고    scopus 로고
    • Cold sterilization and clarification of pineapple juice by tangential microfiltration
    • Carneiro L, Gomez FS, Matta VM, Cabral LMC (2002) Cold sterilization and clarification of pineapple juice by tangential microfiltration. Desalination 148:93–98
    • (2002) Desalination , vol.148 , pp. 93-98
    • Carneiro, L.1    Gomez, F.S.2    Matta, V.M.3    Cabral, L.M.C.4
  • 35
  • 36
    • 33749347791 scopus 로고    scopus 로고
    • Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling
    • Cassano A, Donato L, Drioli E (2007) Ultrafiltration of kiwifruit juice: operating parameters, juice quality and membrane fouling. J Food Eng 79:613–621
    • (2007) J Food Eng , vol.79 , pp. 613-621
    • Cassano, A.1    Donato, L.2    Drioli, E.3
  • 38
    • 0006461723 scopus 로고
    • Some relationships of naringin: Their importance in orange juice bitterness
    • Chandler B, Nicol K (1975) Some relationships of naringin: their importance in orange juice bitterness. CSIRO Food Res Q 35:79–88
    • (1975) CSIRO Food Res Q , vol.35 , pp. 79-88
    • Chandler, B.1    Nicol, K.2
  • 39
    • 84865795295 scopus 로고    scopus 로고
    • Degreening and postharvest storage influences ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) bioactive compounds
    • Chaudhary P, Jayaprakasha GK, Porat R, Patil BS (2012) Degreening and postharvest storage influences ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) bioactive compounds. Food Chem 135(3):1667–1675
    • (2012) Food Chem , vol.135 , Issue.3 , pp. 1667-1675
    • Chaudhary, P.1    Jayaprakasha, G.K.2    Porat, R.3    Patil, B.S.4
  • 40
    • 4544296834 scopus 로고    scopus 로고
    • Design and performance evaluation of evaporators
    • Valentas KJ, Rotstein E, Singh RP, CRC Press, New York
    • Chen SC, Hernandez E (1997) Design and performance evaluation of evaporators. In: Valentas KJ, Rotstein E, Singh RP (eds) Handbook of food engineering practice. CRC Press, New York
    • (1997) Handbook of Food Engineering Practice
    • Chen, S.C.1    Hernandez, E.2
  • 41
    • 0031762786 scopus 로고    scopus 로고
    • Kinetic models for thermal inactivation of multiple pectinesterases in citrus juices
    • Chen CS, Wu MC (1998) Kinetic models for thermal inactivation of multiple pectinesterases in citrus juices. J Food Sci 63(5):747–750
    • (1998) J Food Sci , vol.63 , Issue.5 , pp. 747-750
    • Chen, C.S.1    Wu, M.C.2
  • 43
    • 0000892355 scopus 로고
    • In: Chen CS, Shaw PE, Nagy S (eds) Fruit juice processing technology. AG SCIENCE, Auburndale, FL
    • Chen CS, Shaw PE, Parish ME (1993) Orange and tangerine juices. In: Chen CS, Shaw PE, Nagy S (eds) Fruit juice processing technology. AG SCIENCE, Auburndale, FL, pp 110–165
    • (1993) Orange and Tangerine Juices , pp. 110-165
    • Chen, C.S.1    Shaw, P.E.2    Parish, M.E.3
  • 44
    • 85060269692 scopus 로고    scopus 로고
    • Membrane concentration of liquid foods
    • Heldman DR, Lund DB, 2nd edn. CRC Press, Boca Raton
    • Cheryan M (2007) Membrane concentration of liquid foods. In: Heldman DR, Lund DB (eds) Handbook of food engineering, 2nd edn. CRC Press, Boca Raton, pp 590–595
    • (2007) Handbook of Food Engineering , pp. 590-595
    • Cheryan, M.1
  • 45
    • 84875233940 scopus 로고    scopus 로고
    • Impact of structural and textural membrane properties on lemon juice clarification
    • Chornomaz PM, Paglierob C, Marchesea J, Ochoa NA (2013) Impact of structural and textural membrane properties on lemon juice clarification. Food Bioprod Process 91:67–73
    • (2013) Food Bioprod Process , vol.91 , pp. 67-73
    • Chornomaz, P.M.1    Paglierob, C.2    Marchesea, J.3    Ochoa, N.A.4
  • 46
    • 84982337344 scopus 로고
    • Nonenzymic browning of lemon juice
    • Clegg KM (1964) Nonenzymic browning of lemon juice. J Sci Food Agric 15:878–885
    • (1964) J Sci Food Agric , vol.15 , pp. 878-885
    • Clegg, K.M.1
  • 47
    • 0034857993 scopus 로고    scopus 로고
    • Particle size distribution of orange juice cloud after addition of sensitized pectin
    • Corredig M, Kerr W, Wicker L (2001) Particle size distribution of orange juice cloud after addition of sensitized pectin. J Agric Food Chem 49(5):2523–2526
    • (2001) J Agric Food Chem , vol.49 , Issue.5 , pp. 2523-2526
    • Corredig, M.1    Kerr, W.2    Wicker, L.3
  • 48
    • 33750711089 scopus 로고    scopus 로고
    • Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices
    • Corteś C, Torregrosa F, Esteve MJ, Frígola A (2006) Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food Chem Toxicol 44:1932–1939
    • (2006) Food Chem Toxicol , vol.44 , pp. 1932-1939
    • Corteś, C.1    Torregrosa, F.2    Esteve, M.J.3    Frígola, A.4
  • 49
    • 43249128094 scopus 로고    scopus 로고
    • Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization
    • Cortés C, Esteve MJ, Frígola A (2008) Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization. Eur Food Res Technol 227:629–635
    • (2008) Eur Food Res Technol , vol.227 , pp. 629-635
    • Cortés, C.1    Esteve, M.J.2    Frígola, A.3
  • 50
    • 0001085983 scopus 로고
    • Debittering and deacidifying sour orange (Citrus aurantium) juice using neutral and anion exchange resins
    • Couture R, Rouseff R (1992) Debittering and deacidifying sour orange (Citrus aurantium) juice using neutral and anion exchange resins. J Food Sci 57(2):380–384
    • (1992) J Food Sci , vol.57 , Issue.2 , pp. 380-384
    • Couture, R.1    Rouseff, R.2
  • 51
    • 84985292745 scopus 로고
    • Viscosity reduction by homogenization of orange juice concentrate in a pilot TASTE evaporator
    • Crandall PG, Davis KC, Carter RD, Sadler GD (1988) Viscosity reduction by homogenization of orange juice concentrate in a pilot TASTE evaporator. J Food Sci 53:1477–1481
    • (1988) J Food Sci , vol.53 , pp. 1477-1481
    • Crandall, P.G.1    Davis, K.C.2    Carter, R.D.3    Sadler, G.D.4
  • 52
    • 33746216860 scopus 로고    scopus 로고
    • The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles
    • Croak S, Corredig M (2006) The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles. Food Hydrocoll 20(7): 961–965
    • (2006) Food Hydrocoll , vol.20 , Issue.7 , pp. 961-965
    • Croak, S.1    Corredig, M.2
  • 53
    • 32244433087 scopus 로고    scopus 로고
    • Citrus juices technology
    • Dugo G, Di Giacomo A, Taylor & Francis, London
    • Crupi F, Rispoli G (2002) Citrus juices technology. In: Dugo G, Di Giacomo A (eds) The genus citrus. Taylor & Francis, London, pp 77–113
    • (2002) The Genus Citrus , pp. 77-113
    • Crupi, F.1    Rispoli, G.2
  • 54
    • 0037056547 scopus 로고    scopus 로고
    • Influence of crossflow ultrafiltration on membrane fouling and apple juice quality
    • De Bruijn J, Venegas A, Borquez R (2002) Influence of crossflow ultrafiltration on membrane fouling and apple juice quality. Desalination 148:131–136
    • (2002) Desalination , vol.148 , pp. 131-136
    • de Bruijn, J.1    Venegas, A.2    Borquez, R.3
  • 56
    • 15444362443 scopus 로고    scopus 로고
    • Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area
    • Dhuique-Mayer C, Caris-Veyrat C, Ollitrault P, Curk F, Amiot MJ (2005) Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area. J Agric Food Chem 53:2140–2145
    • (2005) J Agric Food Chem , vol.53 , pp. 2140-2145
    • Dhuique-Mayer, C.1    Caris-Veyrat, C.2    Ollitrault, P.3    Curk, F.4    Amiot, M.J.5
  • 57
    • 84887249972 scopus 로고
    • Sul contenuto di limonina del succo diarancia. Nota IV. Ruolo del portinnesto sulle cultivar ‘Valencia Late’ e Moro
    • Di Giacomo A, Calvarano M, Tribulato E (1977) Sul contenuto di limonina del succo diarancia. Nota IV. Ruolo del portinnesto sulle cultivar ‘Valencia Late’ e Moro. Essenz Deriv Agrum 47:156–166
    • (1977) Essenz Deriv Agrum , vol.47 , pp. 156-166
    • Giacomo, A.1    Calvarano, M.2    Tribulato, E.3
  • 58
    • 56149090946 scopus 로고    scopus 로고
    • Carotenoids in traditional Portuguese fruits and vegetables
    • Dias MG, Filomena M, Camões GFC, Oliveira L (2009) Carotenoids in traditional Portuguese fruits and vegetables. Food Chem 113:808–815
    • (2009) Food Chem , vol.113 , pp. 808-815
    • Dias, M.G.1    Filomena, M.2    Camões, G.F.C.3    Oliveira, L.4
  • 59
    • 84987291096 scopus 로고
    • Colorimetric furfural measurement as an index of deterioration in stored citrus juices
    • Dinsmore HL, Nagy S (1972) Colorimetric furfural measurement as an index of deterioration in stored citrus juices. J Food Sci 37:768–770
    • (1972) J Food Sci , vol.37 , pp. 768-770
    • Dinsmore, H.L.1    Nagy, S.2
  • 60
    • 84985115385 scopus 로고
    • Heat inactivation tempurature-time relationships for pectinesterase inactivation in citrus juices
    • Eagerman BA, Rouse AH (1976) Heat inactivation tempurature-time relationships for pectinesterase inactivation in citrus juices. J Food Sci 41:1396–1397
    • (1976) J Food Sci , vol.41 , pp. 1396-1397
    • Eagerman, B.A.1    Rouse, A.H.2
  • 61
    • 33751517170 scopus 로고    scopus 로고
    • Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup
    • Elez-Martínez P, Martín-Belloso O (2007) Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem 102:201–209
    • (2007) Food Chem , vol.102 , pp. 201-209
    • Elez-Martínez, P.1    Martín-Belloso, O.2
  • 62
    • 33745959546 scopus 로고    scopus 로고
    • Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields
    • Elez-Martínez P, Suárez-Recio M, Martín-Belloso O (2007) Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields. J Food Eng 78:184–193
    • (2007) J Food Eng , vol.78 , pp. 184-193
    • Elez-Martínez, P.1    Suárez-Recio, M.2    Martín-Belloso, O.3
  • 64
    • 84887239311 scopus 로고
    • Preliminary study on processing of oranges of the cv. Washington, Thompson, Chilena and Valencia
    • Erazo GS, Beuchemin CLF, Abbot CFJ (1984) Preliminary study on processing of oranges of the cv. Washington, Thompson, Chilena and Valencia. Alimentos 9(2):9–16
    • (1984) Alimentos , vol.9 , Issue.2 , pp. 9-16
    • Erazo, G.S.1    Beuchemin, C.L.F.2    Abbot, C.F.J.3
  • 68
    • 34248219097 scopus 로고    scopus 로고
    • The debittering of navel orange juice using polymeric films
    • Fayoux SC, Hernandez RJ, Holland RV (2007) The debittering of navel orange juice using polymeric films. J Food Sci 72(4):144–154
    • (2007) J Food Sci , vol.72 , Issue.4 , pp. 144-154
    • Fayoux, S.C.1    Hernandez, R.J.2    Holland, R.V.3
  • 69
    • 84985234382 scopus 로고
    • Shelf life and quality of freshly squeezed unpasteurized polyethylene-bottled citrus juices
    • Fellers PJ (1988) Shelf life and quality of freshly squeezed unpasteurized polyethylene-bottled citrus juices. J Food Sci 53:1699–1702
    • (1988) J Food Sci , vol.53 , pp. 1699-1702
    • Fellers, P.J.1
  • 71
    • 85060303024 scopus 로고    scopus 로고
    • Formation of crystalline agglomeratesduring storage of concentrated orange juice
    • Filomena M, Valim CFA, Menezes HC (1998) Formation of crystalline agglomeratesduring storage of concentrated orange juice. Fruit Process 8:232–236
    • (1998) Fruit Process , vol.8 , pp. 232-236
    • Filomena, M.1    Valim, C.F.A.2    Menezes, H.C.3
  • 72
    • 0009744817 scopus 로고
    • A high-pressure liquid chromatographic method for the resolution and quantitation of naringin and naringenin rutinoside in grapefruit juice
    • Fisher JF, Wheaton TA (1976) A high-pressure liquid chromatographic method for the resolution and quantitation of naringin and naringenin rutinoside in grapefruit juice. J Agric Food Chem 24:898–899
    • (1976) J Agric Food Chem , vol.24 , pp. 898-899
    • Fisher, J.F.1    Wheaton, T.A.2
  • 74
    • 1542315589 scopus 로고    scopus 로고
    • The biosynthesis and nutritional uses of carotenoids
    • Fraser PD, Bramley PM (2004) The biosynthesis and nutritional uses of carotenoids. Prog Lipid Res 43:228–265
    • (2004) Prog Lipid Res , vol.43 , pp. 228-265
    • Fraser, P.D.1    Bramley, P.M.2
  • 75
    • 0028036694 scopus 로고
    • Biological effects of hesperidin, a citrus flavonoid: Antiinflammatory and analgesic activity
    • Galati EM, Monforte MT, Kirjavainen S, Forestieri AM, Tripodo MM (1994) Biological effects of hesperidin, a citrus flavonoid: antiinflammatory and analgesic activity. Farmaco 49(11):709–712
    • (1994) Farmaco , vol.49 , Issue.11 , pp. 709-712
    • Galati, E.M.1    Monforte, M.T.2    Kirjavainen, S.3    Forestieri, A.M.4    Tripodo, M.M.5
  • 76
    • 23144445031 scopus 로고    scopus 로고
    • Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantifiation by HPLC
    • Gama JJT, Sylos CM (2005) Major carotenoid composition of Brazilian Valencia orange juice: identification and quantifiation by HPLC. Food Res Int 38:899–903
    • (2005) Food Res Int , vol.38 , pp. 899-903
    • Gama, J.J.T.1    Sylos, C.M.2
  • 77
    • 0012862962 scopus 로고    scopus 로고
    • Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
    • García AF, Butz P, Bognàr A, Tauscher B (2001) Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging. Eur Food Res Technol 213:290–296
    • (2001) Eur Food Res Technol , vol.213 , pp. 290-296
    • García, A.F.1    Butz, P.2    Bognàr, A.3    Tauscher, B.4
  • 78
    • 0033991679 scopus 로고    scopus 로고
    • The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
    • Gardner PT, White TAC, McPhail DB, Duthie GG (2000) The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem 68(4):471–474
    • (2000) Food Chem , vol.68 , Issue.4 , pp. 471-474
    • Gardner, P.T.1    White, T.A.C.2    McPhail, D.B.3    Duthie, G.G.4
  • 79
    • 0035667114 scopus 로고    scopus 로고
    • Chemistry and pharmacology of the citrus bio-flavonoid hesperidin
    • Garg A, Garg S, Zaneveld LJD, Singla AK (2001) Chemistry and pharmacology of the citrus bio-flavonoid hesperidin. Phytothery Res 15:655–669
    • (2001) Phytothery Res , vol.15 , pp. 655-669
    • Garg, A.1    Garg, S.2    Zaneveld, L.J.D.3    Singla, A.K.4
  • 81
    • 68549092792 scopus 로고    scopus 로고
    • Antioxidant activity, phenol and flavonoid contents of 13 Citrus species peels and tissues
    • Ghasemi K, Ghasemi Y, Ebrahimzadeh MA (2009) Antioxidant activity, phenol and flavonoid contents of 13 Citrus species peels and tissues. Pak J Pharm Sci 22(3):277–281
    • (2009) Pak J Pharm Sci , vol.22 , Issue.3 , pp. 277-281
    • Ghasemi, K.1    Ghasemi, Y.2    Ebrahimzadeh, M.A.3
  • 84
    • 1542705233 scopus 로고    scopus 로고
    • Inactivation of pectinesterase in orange and grapefruit juices by high pressure
    • Goodner K, Braddock RJ, Parish ME (1998) Inactivation of pectinesterase in orange and grapefruit juices by high pressure. J Agric Food Chem 46:1997–2000
    • (1998) J Agric Food Chem , vol.46 , pp. 1997-2000
    • Goodner, K.1    Braddock, R.J.2    Parish, M.E.3
  • 85
    • 0034884966 scopus 로고    scopus 로고
    • Comparison of some biochemical characteristics of different citrus fruits
    • Gorinstein S, Belloso OM, Park Y, Haruenkit R, Lojek A, Ciz M et al (2001) Comparison of some biochemical characteristics of different citrus fruits. Food Chem 74:309–315
    • (2001) Food Chem , vol.74 , pp. 309-315
    • Gorinstein, S.1    Belloso, O.M.2    Park, Y.3    Haruenkit, R.4    Lojek, A.5    Ciz, M.6
  • 86
    • 0242426525 scopus 로고    scopus 로고
    • Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits
    • Gorinstein S, Cvikrova M, Machackova I, Haruenkit R, Park Y, Jung S et al (2004) Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chem 84:503–510
    • (2004) Food Chem , vol.84 , pp. 503-510
    • Gorinstein, S.1    Cvikrova, M.2    Machackova, I.3    Haruenkit, R.4    Park, Y.5    Jung, S.6
  • 87
    • 0001175846 scopus 로고
    • A comparative study of the carotenoid pigments in juice of Shamouti, Valencia, and Washington oranges, three varieties of Citrus sinensis
    • Gross J, Gabai M, Lifshitz A (1972) A comparative study of the carotenoid pigments in juice of Shamouti, Valencia, and Washington oranges, three varieties of Citrus sinensis. Phytochemistry 11:303–308
    • (1972) Phytochemistry , vol.11 , pp. 303-308
    • Gross, J.1    Gabai, M.2    Lifshitz, A.3
  • 88
    • 84985125228 scopus 로고
    • Effects of some citrus constituents on taste thresholds for limonin and naringin bitterness
    • Guadagni DG, Maier VP, Turnbaugh JG (1973) Effects of some citrus constituents on taste thresholds for limonin and naringin bitterness. J Sci Food Agric 24:1199–1205
    • (1973) J Sci Food Agric , vol.24 , pp. 1199-1205
    • Guadagni, D.G.1    Maier, V.P.2    Turnbaugh, J.G.3
  • 89
    • 0008563564 scopus 로고
    • Seasonal changes of limonoids in the component parts of several citrus fruits
    • Hashinaga F, Itoo S (1981) Seasonal changes of limonoids in the component parts of several citrus fruits. Proc Int Soc Citricult 2:901–905
    • (1981) Proc Int Soc Citricult , vol.2 , pp. 901-905
    • Hashinaga, F.1    Itoo, S.2
  • 90
    • 0035804533 scopus 로고    scopus 로고
    • Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design
    • Heinz V, Alvarez I, Angersbach A, Knorr D (2002) Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design. Trends Food Sci Technol 12:103–111
    • (2002) Trends Food Sci Technol , vol.12 , pp. 103-111
    • Heinz, V.1    Alvarez, I.2    Angersbach, A.3    Knorr, D.4
  • 91
    • 0027504187 scopus 로고
    • Dietary antioxidant flavonoids and risk of coronary heart-disease-the zutphen elderly study
    • Hertog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhout D (1993) Dietary antioxidant flavonoids and risk of coronary heart-disease-the zutphen elderly study. Lancet 342(8878): 1007–1011
    • (1993) Lancet , vol.342 , Issue.8878 , pp. 1007-1011
    • Hertog, M.G.L.1    Feskens, E.J.M.2    Hollman, P.C.H.3    Katan, M.B.4    Kromhout, D.5
  • 93
    • 0022566994 scopus 로고
    • Taste effects of flavonoids
    • Horowitz RM (1986) Taste effects of flavonoids. Prog Clin Biol Res 213:163–175
    • (1986) Prog Clin Biol Res , vol.213 , pp. 163-175
    • Horowitz, R.M.1
  • 94
    • 0015131367 scopus 로고
    • The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions
    • Huelin FE, Coggiola IM, Sidhu GS, Kenneth BH (1971) The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions. J Sci Food Agric 22:540–542
    • (1971) J Sci Food Agric , vol.22 , pp. 540-542
    • Huelin, F.E.1    Coggiola, I.M.2    Sidhu, G.S.3    Kenneth, B.H.4
  • 96
    • 0002764268 scopus 로고
    • Reduction of pectinesterase activity in orange juice by high pressure treatment
    • Singh RP, Oliveria FA, CRC Press, Ann Arbor
    • Irwe S, Olsson I (1994) Reduction of pectinesterase activity in orange juice by high pressure treatment. In: Singh RP, Oliveria FA (eds) Minimal processing of foods and process optimization. CRC Press, Ann Arbor, pp 35–42
    • (1994) Minimal Processing of Foods and Process Optimization , pp. 35-42
    • Irwe, S.1    Olsson, I.2
  • 97
    • 0742303004 scopus 로고    scopus 로고
    • Recent advances on membrane processes for the concentration of fruit juices: A review
    • Jiao B, Cassano A, Drioli E (2004) Recent advances on membrane processes for the concentration of fruit juices: a review. J Food Eng 63:303–324
    • (2004) J Food Eng , vol.63 , pp. 303-324
    • Jiao, B.1    Cassano, A.2    Drioli, E.3
  • 98
    • 0000855611 scopus 로고
    • Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants
    • Johnson JR, Braddock RJ, Chen CS (1995) Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: experimental rate constants. J Food Sci 60:502–505
    • (1995) J Food Sci , vol.60 , pp. 502-505
    • Johnson, J.R.1    Braddock, R.J.2    Chen, C.S.3
  • 99
    • 17444406324 scopus 로고    scopus 로고
    • Comparison of two headspace solid phase microextraction fibres for the detection of volatile chemical concentration changes due to industrial processing of orange juice
    • Jordan MJ, Goodner KL, Castillo M, Laencina J (2005) Comparison of two headspace solid phase microextraction fibres for the detection of volatile chemical concentration changes due to industrial processing of orange juice. J Sci Food Agric 85:391–396
    • (2005) J Sci Food Agric , vol.85 , pp. 391-396
    • Jordan, M.J.1    Goodner, K.L.2    Castillo, M.3    Laencina, J.4
  • 100
    • 0025980543 scopus 로고
    • Antiproliferative effects of citrus flavonoids on a human squamous cell carcinoma in vitro
    • Kandaswami C, Perkins E, Soloniuk DS, Drzewiecki G, Middleton E (1991) Antiproliferative effects of citrus flavonoids on a human squamous cell carcinoma in vitro. Cancer Lett 56:147–152
    • (1991) Cancer Lett , vol.56 , pp. 147-152
    • Kandaswami, C.1    Perkins, E.2    Soloniuk, D.S.3    Drzewiecki, G.4    Middleton, E.5
  • 101
    • 84986431146 scopus 로고
    • Storage stability of orange juice concentrate packaged aseptically
    • Kanner J, Fishbein J, Shalom P, Harel S, Ben-Gera I (1982) Storage stability of orange juice concentrate packaged aseptically. J Food Sci 47:429–431
    • (1982) J Food Sci , vol.47 , pp. 429-431
    • Kanner, J.1    Fishbein, J.2    Shalom, P.3    Harel, S.4    Ben-Gera, I.5
  • 102
    • 0036190402 scopus 로고    scopus 로고
    • Isolation and characterization of limonoid glucosyltransferase from pummelo albedo tissue
    • Karim MR, Hashinaga F (2002) Isolation and characterization of limonoid glucosyltransferase from pummelo albedo tissue. Food Chem 76:431–436
    • (2002) Food Chem , vol.76 , pp. 431-436
    • Karim, M.R.1    Hashinaga, F.2
  • 103
    • 77955578408 scopus 로고    scopus 로고
    • Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia orange juice
    • Katsaros GI, Tsevdou M, Panagiotou T, Taoukis PS (2010) Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia orange juice. Int J Food Sci Technol 45:1119–1129
    • (2010) Int J Food Sci Technol , vol.45 , pp. 1119-1129
    • Katsaros, G.I.1    Tsevdou, M.2    Panagiotou, T.3    Taoukis, P.S.4
  • 104
    • 0022006859 scopus 로고
    • Antiviral effect of flavonoids on human viruses
    • Kaul TM, Middleton E, Ogra PL (1985) Antiviral effect of flavonoids on human viruses. J Med Virol 15:71–79
    • (1985) J Med Virol , vol.15 , pp. 71-79
    • Kaul, T.M.1    Middleton, E.2    Ogra, P.L.3
  • 106
    • 79959213594 scopus 로고    scopus 로고
    • Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
    • Kelebek H, Selli S (2011) Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. J Sci Food Agric 91(10):1855–1862
    • (2011) J Sci Food Agric , vol.91 , Issue.10 , pp. 1855-1862
    • Kelebek, H.1    Selli, S.2
  • 108
    • 0003484077 scopus 로고
    • Citrus processing, quality control and technology
    • Kimball DA (1991b) Citrus processing, quality control and technology. AVI Book Van Nostrand Reinhold, New York, pp 117–125, 272–278
    • (1991) AVI Book Van Nostrand Reinhold, New York , vol.117-125 , pp. 272-278
    • Kimball, D.A.1
  • 110
    • 84872115513 scopus 로고
    • Bitterness in citrus juices
    • Springer, Netherlands
    • Kimball D, Kimball D (1991) Bitterness in citrus juices. In: Citrus processing. Springer, Netherlands, pp 136–161
    • (1991) Citrus Processing , pp. 136-161
    • Kimball, D.1    Kimball, D.2
  • 111
    • 84987349185 scopus 로고
    • Changes in California navel orange juice during commercial debittering
    • Kimball DA, Norman SI (1990a) Changes in California navel orange juice during commercial debittering. J Food Sci 55(1):273–274
    • (1990) J Food Sci , vol.55 , Issue.1 , pp. 273-274
    • Kimball, D.A.1    Norman, S.I.2
  • 112
    • 0001580713 scopus 로고
    • Processing effects during commercial debittering of California navel orange juice
    • Kimball DA, Norman SI (1990b) Processing effects during commercial debittering of California navel orange juice. J Agric Food Chem 38(6):1396–1400
    • (1990) J Agric Food Chem , vol.38 , Issue.6 , pp. 1396-1400
    • Kimball, D.A.1    Norman, S.I.2
  • 113
    • 84862184366 scopus 로고    scopus 로고
    • Oranges and tangerines
    • Barrett DM, Somogyi LP, Ramaswamy HS, 2nd edn, Major processed products. CRC Press, Boca Raton617–638
    • Kimball D, Parish M, Braddock R (2004) Oranges and tangerines. In: Barrett DM, Somogyi LP, Ramaswamy HS (eds) Processing fruits: science and technology, 2nd edn, Major processed products. CRC Press, Boca Raton, pp 617–638, 841
    • (2004) Processing Fruits: Science and Technology , pp. 841
    • Kimball, D.1    Parish, M.2    Braddock, R.3
  • 114
    • 0037409526 scopus 로고    scopus 로고
    • Degradation kinetics of anthocyanins in blood orange juice and concentrate
    • Kırca A, Cemeroğlu B (2003) Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem 81(4):583–587
    • (2003) Food Chem , vol.81 , Issue.4 , pp. 583-587
    • Kırca, A.1    Cemeroğlu, B.2
  • 115
    • 33751500637 scopus 로고
    • Nature of the protein constituent of commercial orange juice cloud
    • Klavons JA, Bennett RD, Vannier SH (1991) Nature of the protein constituent of commercial orange juice cloud. J Agric Food Chem 39(9):1545–1548
    • (1991) J Agric Food Chem , vol.39 , Issue.9 , pp. 1545-1548
    • Klavons, J.A.1    Bennett, R.D.2    Vannier, S.H.3
  • 116
    • 84985225749 scopus 로고
    • Physical/chemical nature of pectin associated with commercial orange juice cloud
    • Klavons JA, Bennett RD, Vannier SH (1994) Physical/chemical nature of pectin associated with commercial orange juice cloud. J Food Sci 59(2):399–401
    • (1994) J Food Sci , vol.59 , Issue.2 , pp. 399-401
    • Klavons, J.A.1    Bennett, R.D.2    Vannier, S.H.3
  • 117
    • 1842535878 scopus 로고    scopus 로고
    • Applications and potential of ultrasonics in food processing
    • Knorr D, Zenker M, Heinz V, Lee D (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15(5):261–266
    • (2004) Trends Food Sci Technol , vol.15 , Issue.5 , pp. 261-266
    • Knorr, D.1    Zenker, M.2    Heinz, V.3    Lee, D.4
  • 118
    • 1342268099 scopus 로고    scopus 로고
    • Kinetics of nonenzymatic browning reaction in citrus juice concentrates during storage
    • Koca N, Burdurlu HS, Karadeniz F (2003) Kinetics of nonenzymatic browning reaction in citrus juice concentrates during storage. Turk J Agric For 27:353–360
    • (2003) Turk J Agric For , vol.27 , pp. 353-360
    • Koca, N.1    Burdurlu, H.S.2    Karadeniz, F.3
  • 119
    • 0024501935 scopus 로고
    • Carotenoids and cancer in animal models
    • Krinsky NI (1989) Carotenoids and cancer in animal models. J Nutr 119:123–126
    • (1989) J Nutr , vol.119 , pp. 123-126
    • Krinsky, N.I.1
  • 122
    • 0033021035 scopus 로고    scopus 로고
    • Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: A storage study
    • Lee HS, Coates GA (1999) Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study. Food Chem 65:165–168
    • (1999) Food Chem , vol.65 , pp. 165-168
    • Lee, H.S.1    Coates, G.A.2
  • 123
    • 84987340574 scopus 로고
    • Quality changes and nonenzymic browning intermediates in grapefruit juice during storage
    • Lee HS, Nagy S (1988a) Quality changes and nonenzymic browning intermediates in grapefruit juice during storage. J Food Sci 53:168–172
    • (1988) J Food Sci , vol.53 , pp. 168-172
    • Lee, H.S.1    Nagy, S.2
  • 124
    • 0003030613 scopus 로고
    • Relationship of sugar degradation to detrimental changes in citrus juice quality
    • Lee HS, Nagy S (1988b) Relationship of sugar degradation to detrimental changes in citrus juice quality. Food Technol 42:91–94
    • (1988) Food Technol , vol.42 , pp. 91-94
    • Lee, H.S.1    Nagy, S.2
  • 125
    • 0017206272 scopus 로고
    • The variations of ascorbic acid content in vegetable processing
    • Lee CY, Downing DL, Iredale HD, Chapman JA (1976) The variations of ascorbic acid content in vegetable processing. Food Chem 1:15–22
    • (1976) Food Chem , vol.1 , pp. 15-22
    • Lee, C.Y.1    Downing, D.L.2    Iredale, H.D.3    Chapman, J.A.4
  • 126
    • 0035853605 scopus 로고    scopus 로고
    • High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA
    • Lee HS, Castle WS, Coates GA (2001) High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA. J Chromatogr A 371–377
    • (2001) J Chromatogr A , pp. 371-377
    • Lee, H.S.1    Castle, W.S.2    Coates, G.A.3
  • 128
    • 84989998027 scopus 로고
    • Limonin monolactone, the nonbitter precursor responsible for delayed bitterness in certain citrus juices
    • Maier VP, Beverly GD (1968) Limonin monolactone, the nonbitter precursor responsible for delayed bitterness in certain citrus juices. J Food Sci 33:488–496
    • (1968) J Food Sci , vol.33 , pp. 488-496
    • Maier, V.P.1    Beverly, G.D.2
  • 129
    • 49849125423 scopus 로고
    • Limonin D-ring-lactone hydrolase. A new enzyme from citrus seeds
    • Maier VP, Hasegawa S, Hera E (1969) Limonin D-ring-lactone hydrolase. A new enzyme from citrus seeds. Phytochemistry 8:405–407
    • (1969) Phytochemistry , vol.8 , pp. 405-407
    • Maier, V.P.1    Hasegawa, S.2    Hera, E.3
  • 130
    • 0003198662 scopus 로고
    • Limonin and other limonoids
    • Nagy S, Shaw PE, Veldius MK, The AVI Publishing Company Inc, Westport
    • Maier VP, Bennett RD, Hasegwa S (1977) Limonin and other limonoids. In: Nagy S, Shaw PE, Veldius MK (eds) Citrus science and technology. The AVI Publishing Company Inc, Westport, pp 355–396
    • (1977) Citrus Science and Technology , pp. 355-396
    • Maier, V.P.1    Bennett, R.D.2    Hasegwa, S.3
  • 132
    • 0034852659 scopus 로고    scopus 로고
    • Phenols in citrus peel byproducts. Concentrations of hydroxy-cinnamates and polymethoxylated flavones in citrus peel molasses
    • Manthey JA, Grohmann K (2001) Phenols in citrus peel byproducts. Concentrations of hydroxy-cinnamates and polymethoxylated flavones in citrus peel molasses. J Agric Food Chem 49:3268–3273
    • (2001) J Agric Food Chem , vol.49 , pp. 3268-3273
    • Manthey, J.A.1    Grohmann, K.2
  • 133
    • 84985201085 scopus 로고
    • Effects of total solids level on heat inactivation of pectinesterase in orange juice
    • Marshall MR, Marcy JE, Braddock RJ (1985) Effects of total solids level on heat inactivation of pectinesterase in orange juice. J Food Sci 50:220–222
    • (1985) J Food Sci , vol.50 , pp. 220-222
    • Marshall, M.R.1    Marcy, J.E.2    Braddock, R.J.3
  • 134
    • 84867074456 scopus 로고    scopus 로고
    • Effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids in the juice sacs of satsuma mandarin (Citrus unshiu Marc.) fruit
    • Matsumoto H, Ikoma Y (2012) Effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids in the juice sacs of satsuma mandarin (Citrus unshiu Marc.) fruit. J Agric Food Chem 60:9900–9909
    • (2012) J Agric Food Chem , vol.60 , pp. 9900-9909
    • Matsumoto, H.1    Ikoma, Y.2
  • 135
    • 0024144310 scopus 로고
    • Concentration of orange juice by reverse osmosis
    • Medina BG, Garcia A (1988) Concentration of orange juice by reverse osmosis. J Food Process Eng 10:217–230
    • (1988) J Food Process Eng , vol.10 , pp. 217-230
    • Medina, B.G.1    Garcia, A.2
  • 141
    • 84986802651 scopus 로고
    • Physico-chemical characteristics of orange juice cloud
    • Mizrahi S, Berk Z (1970) Physico-chemical characteristics of orange juice cloud. J Sci Food Agric 21(5):250–253
    • (1970) J Sci Food Agric , vol.21 , Issue.5 , pp. 250-253
    • Mizrahi, S.1    Berk, Z.2
  • 142
    • 0033924859 scopus 로고    scopus 로고
    • Modeling flux behavior for membrane filtration of apple juice
    • Mondor M, Girard B, Moresoli C (2000) Modeling flux behavior for membrane filtration of apple juice. Food Res Int 33:539–548
    • (2000) Food Res Int , vol.33 , pp. 539-548
    • Mondor, M.1    Girard, B.2    Moresoli, C.3
  • 143
    • 0000551088 scopus 로고
    • Changes in composition of volatile components in aseptically packaged orange juice during storage
    • Moshonas MG, Shaw PE (1989) Changes in composition of volatile components in aseptically packaged orange juice during storage. J Agric Food Chem 37(1):157–161
    • (1989) J Agric Food Chem , vol.37 , Issue.1 , pp. 157-161
    • Moshonas, M.G.1    Shaw, P.E.2
  • 144
    • 0001393975 scopus 로고
    • Quantitative determination of 46 volatile constituents in fresh, unpasteurized orange juices using dynamic headspace gas chromatography
    • Moshonas MG, Shaw PE (1994) Quantitative determination of 46 volatile constituents in fresh, unpasteurized orange juices using dynamic headspace gas chromatography. J Agric Food Chem 42:1525–1528
    • (1994) J Agric Food Chem , vol.42 , pp. 1525-1528
    • Moshonas, M.G.1    Shaw, P.E.2
  • 145
    • 84858137347 scopus 로고    scopus 로고
    • Variety and ripening impact on phenolic composition and antioxidant activity of mandarin ( Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts
    • Moulehi I, Bourgou S, Ourghemmi I, Tounsi MS (2012) Variety and ripening impact on phenolic composition and antioxidant activity of mandarin ( Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts. Ind Crop Prod 39:74–80
    • (2012) Ind Crop Prod , vol.39 , pp. 74-80
    • Moulehi, I.1    Bourgou, S.2    Ourghemmi, I.3    Tounsi, M.S.4
  • 146
    • 0002978852 scopus 로고
    • Differentiation of Citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides
    • Mouly PP, Arzouyan CR, Gaydou EM, Estienne JM (1994) Differentiation of Citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J Agric Food Chem 42:70–79
    • (1994) J Agric Food Chem , vol.42 , pp. 70-79
    • Mouly, P.P.1    Arzouyan, C.R.2    Gaydou, E.M.3    Estienne, J.M.4
  • 147
    • 0033041249 scopus 로고    scopus 로고
    • Determination of the geographical origin of Valencia orange juice using carotenoid liquid chromatographic profiles
    • Mouly PP, Gaydou EM, Corsetti J (1999) Determination of the geographical origin of Valencia orange juice using carotenoid liquid chromatographic profiles. J Chromatogr A 844:149–159
    • (1999) J Chromatogr A , vol.844 , pp. 149-159
    • Mouly, P.P.1    Gaydou, E.M.2    Corsetti, J.3
  • 148
    • 33947085467 scopus 로고
    • Use of furfural content as an index of storage temperature abuse in commercially processed orange juice
    • Nagy S, Randal V (1973) Use of furfural content as an index of storage temperature abuse in commercially processed orange juice. J Agric Food Chem 21:272–275
    • (1973) J Agric Food Chem , vol.21 , pp. 272-275
    • Nagy, S.1    Randal, V.2
  • 149
    • 0035009192 scopus 로고    scopus 로고
    • High-pressure processing of orange juice: Combination treatments and a shelf life study
    • Nienaber U, Shellhammer TH (2001a) High-pressure processing of orange juice: combination treatments and a shelf life study. J Food Sci 66:332–336
    • (2001) J Food Sci , vol.66 , pp. 332-336
    • Nienaber, U.1    Shellhammer, T.H.2
  • 150
    • 0035006966 scopus 로고    scopus 로고
    • High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation
    • Nienaber U, Shellhammer TH (2001b) High-pressure processing of orange juice: kinetics of pectinmethylesterase inactivation. J Food Sci 66:328–331
    • (2001) J Food Sci , vol.66 , pp. 328-331
    • Nienaber, U.1    Shellhammer, T.H.2
  • 151
    • 0001765828 scopus 로고
    • Comparison of volatile flavor components in fresh and processed orange juices
    • Nisperos-Carriedo MO, Shaw PE (1990a) Comparison of volatile flavor components in fresh and processed orange juices. J Agric Food Chem 38:1048–1052
    • (1990) J Agric Food Chem , vol.38 , pp. 1048-1052
    • Nisperos-Carriedo, M.O.1    Shaw, P.E.2
  • 152
    • 0001315458 scopus 로고
    • Volatile flavor components of fresh and processed orange juices
    • Nisperos-Carriedo MO, Shaw PE (1990b) Volatile flavor components of fresh and processed orange juices. Food Technol 44:134–138
    • (1990) Food Technol , vol.44 , pp. 134-138
    • Nisperos-Carriedo, M.O.1    Shaw, P.E.2
  • 153
  • 154
    • 84887223749 scopus 로고
    • Effect of adding chemical reducing agents for storing concentrated lemon juice
    • Nunez JM, Laencina J, Saura D (1989) Effect of adding chemical reducing agents for storing concentrated lemon juice. Essenze Deriv Agrum 59(4):386–387
    • (1989) Essenze Deriv Agrum , vol.59 , Issue.4 , pp. 386-387
    • Nunez, J.M.1    Laencina, J.2    Saura, D.3
  • 157
    • 0006429319 scopus 로고
    • Debittering of concentrated grapefruit juice with naringinase
    • Olsen RW, Hill EC (1964) Debittering of concentrated grapefruit juice with naringinase. Florida Agric Exp Station J Ser 321–325
    • (1964) Florida Agric Exp Station J Ser , pp. 321-325
    • Olsen, R.W.1    Hill, E.C.2
  • 158
    • 0033186446 scopus 로고    scopus 로고
    • Carotenoids and human health
    • Olson JA (1999) Carotenoids and human health. Arch Latinoam Nutr 49:7–11
    • (1999) Arch Latinoam Nutr , vol.49 , pp. 7-11
    • Olson, J.A.1
  • 160
    • 84867861028 scopus 로고    scopus 로고
    • Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage
    • Pala ÇU, Toklucu AK (2013) Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage. Food Sci Technol 50:426–431
    • (2013) Food Sci Technol , vol.50 , pp. 426-431
    • Pala, Ç.U.1    Toklucu, A.K.2
  • 161
    • 0000946395 scopus 로고    scopus 로고
    • Orange juice quality after treatment by thermal pasteurization or isostatic high pressure
    • Parish ME (1998) Orange juice quality after treatment by thermal pasteurization or isostatic high pressure. Food Sci Technol 31:439–442
    • (1998) Food Sci Technol , vol.31 , pp. 439-442
    • Parish, M.E.1
  • 163
    • 0742288323 scopus 로고    scopus 로고
    • Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white
    • Perez OE, Pilosof AMR (2004) Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white. Food Res Int 37:102–110
    • (2004) Food Res Int , vol.37 , pp. 102-110
    • Perez, O.E.1    Pilosof, A.M.R.2
  • 165
    • 85023314822 scopus 로고
    • Concentration of orange juice by reverse osmosis
    • Peri C (1974) Concentration of orange juice by reverse osmosis. Sci Technol Degli Alim 4:43–47
    • (1974) Sci Technol Degli Alim , vol.4 , pp. 43-47
    • Peri, C.1
  • 167
    • 60849121131 scopus 로고    scopus 로고
    • Comparative studies of limonin and naringin distribution in different parts of pummelo [Citrus grandis (L.) Osbeck] cultivars grown in Thailand
    • Pichaiyongvongdee S, Haruenkit R (2009) Comparative studies of limonin and naringin distribution in different parts of pummelo [Citrus grandis (L.) Osbeck] cultivars grown in Thailand. Kasetsart J (Nat Sci) 43:28–36
    • (2009) Kasetsart J (Nat Sci) , vol.43 , pp. 28-36
    • Pichaiyongvongdee, S.1    Haruenkit, R.2
  • 168
    • 84887226729 scopus 로고
    • Changes caused by storage temperature on volatile constituents of concentrated grapefruit juice
    • Pino J (1986) Changes caused by storage temperature on volatile constituents of concentrated grapefruit juice. Technologia Quimica 7(2):67–72
    • (1986) Technologia Quimica , vol.7 , Issue.2 , pp. 67-72
    • Pino, J.1
  • 169
    • 84887231338 scopus 로고
    • Change in orange juice during production frozen concentrate and ways to increase its quality
    • Pino J, Ramos M, Sanchez S, Torricella R (1987) Change in orange juice during production frozen concentrate and ways to increase its quality. Technologia Quimica 8(6–13):81
    • (1987) Technologia Quimica , vol.8 , Issue.6-13 , pp. 81
    • Pino, J.1    Ramos, M.2    Sanchez, S.3    Torricella, R.4
  • 170
    • 33746134778 scopus 로고    scopus 로고
    • Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization
    • Plaza L, Sánchez-Moreno C, Elez-Martínez P, de Ancos B, Martín-Belloso O, Cano MP (2006) Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur Food Res Technol 223:487–493
    • (2006) Eur Food Res Technol , vol.223 , pp. 487-493
    • Plaza, L.1    Sánchez-Moreno, C.2    Elez-Martínez, P.3    de Ancos, B.4    Martín-Belloso, O.5    Cano, M.P.6
  • 171
    • 78751688299 scopus 로고    scopus 로고
    • Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
    • Plaza L, Sánchez-Moreno C, de Ancos B, Elez-Martínez P, Martín-Belloso O, Cano MP (2011) Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Food Sci Technol 44:834–839
    • (2011) Food Sci Technol , vol.44 , pp. 834-839
    • Plaza, L.1    Sánchez-Moreno, C.2    de Ancos, B.3    Elez-Martínez, P.4    Martín-Belloso, O.5    Cano, M.P.6
  • 172
    • 0038540587 scopus 로고    scopus 로고
    • Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice
    • Polydera AC, Stoforos NG, Taoukis PS (2003) Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J Food Eng 60:21–29
    • (2003) J Food Eng , vol.60 , pp. 21-29
    • Polydera, A.C.1    Stoforos, N.G.2    Taoukis, P.S.3
  • 173
    • 0031901078 scopus 로고    scopus 로고
    • Flavanone glycosides in Brazilian orange juice
    • Pupin AM, Dennis MJ, Toledo MCF (1998) Flavanone glycosides in Brazilian orange juice. Food Chem 61(3):275–280
    • (1998) Food Chem , vol.61 , Issue.3 , pp. 275-280
    • Pupin, A.M.1    Dennis, M.J.2    Toledo, M.C.F.3
  • 174
    • 0001707579 scopus 로고    scopus 로고
    • Biochemical basis of bitterness in citrus fruit juices and biotech approaches for debittering
    • Puri M, Marwaha SS, Kothari RM, Kennedy JF (1996) Biochemical basis of bitterness in citrus fruit juices and biotech approaches for debittering. Crit Rev Biotechnol 16:145–155
    • (1996) Crit Rev Biotechnol , vol.16 , pp. 145-155
    • Puri, M.1    Marwaha, S.S.2    Kothari, R.M.3    Kennedy, J.F.4
  • 175
    • 33750101344 scopus 로고    scopus 로고
    • Freezing-melting process and desalination: I. Review of the state-of-the-art
    • Rahman MS, Ahmed A, Chen XD (2006) Freezing-melting process and desalination: I. Review of the state-of-the-art. Sep Purif Rev 35:59–96
    • (2006) Sep Purif Rev , vol.35 , pp. 59-96
    • Rahman, M.S.1    Ahmed, A.2    Chen, X.D.3
  • 177
    • 0020930095 scopus 로고
    • Citrus fruits. II. Chemistry, technology and quality evaluation. B. Technology
    • Ranganna S, Gobindarajan VS, Ramanna KV (1983) Citrus fruits. II. Chemistry, technology and quality evaluation. B. Technology. CRC Crit Rev Food Sci Nutr 19:1–98
    • (1983) CRC Crit Rev Food Sci Nutr , vol.19 , pp. 1-98
    • Ranganna, S.1    Gobindarajan, V.S.2    Ramanna, K.V.3
  • 179
    • 46549087145 scopus 로고    scopus 로고
    • Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes Citrus sinensis (L.) Osbeck
    • Rapisarda P, Lo Bianco M, Pannuzzo P, Timpanaro N (2008) Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes Citrus sinensis (L.) Osbeck. Postharv Biol Technol 49:348–354
    • (2008) Postharv Biol Technol , vol.49 , pp. 348-354
    • Rapisarda, P.1    Lo Bianco, M.2    Pannuzzo, P.3    Timpanaro, N.4
  • 180
    • 84893263263 scopus 로고    scopus 로고
    • Food processing on physicochemical changes of foods: A review
    • Devahastin S (ed), CRC Press, Boca Raton
    • Rastogi NK (2010) Food processing on physicochemical changes of foods: a review. In: Devahastin S (ed) Physicochemical aspects of food engineering and processing. CRC Press, Boca Raton, pp 107–108
    • (2010) Physicochemical Aspects of Food Engineering and Processing , pp. 107-108
    • Rastogi, N.K.1
  • 181
    • 85006769083 scopus 로고    scopus 로고
    • Freeze concentration applications in fruit processing
    • Rodrigues S, Fernandes FAN, CRC Press, Boca Raton
    • Raventós M, Hernández E, Auleda JM (2012) Freeze concentration applications in fruit processing. In: Rodrigues S, Fernandes FAN (eds) Advances in fruit processing technologies. CRC Press, Boca Raton, pp 263–270
    • (2012) Advances in Fruit Processing Technologies , pp. 263-270
    • Raventós, M.1    Hernández, E.2    Auleda, J.M.3
  • 182
    • 33745203262 scopus 로고    scopus 로고
    • Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice
    • Rivas A, Rodrigo D, Martínez A, Barbosa-Cánovas GV, Rodrigo M (2006) Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice. Food Sci Technol 39:1163–1170
    • (2006) Food Sci Technol , vol.39 , pp. 1163-1170
    • Rivas, A.1    Rodrigo, D.2    Martínez, A.3    Barbosa-Cánovas, G.V.4    Rodrigo, M.5
  • 183
    • 0038408778 scopus 로고    scopus 로고
    • Phenolic acids in foods: An overview of analyticalmethodology
    • Robbins RJ (2003) Phenolic acids in foods: an overview of analyticalmethodology. J Agric Food Chem 51:2866–2887
    • (2003) J Agric Food Chem , vol.51 , pp. 2866-2887
    • Robbins, R.J.1
  • 184
    • 0007237105 scopus 로고
    • Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage
    • Robertson GL, Samaniego CML (1986) Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. J Food Sci 51:184–187
    • (1986) J Food Sci , vol.51 , pp. 184-187
    • Robertson, G.L.1    Samaniego, C.M.L.2
  • 186
    • 0037708571 scopus 로고    scopus 로고
    • Weibull distribution function based on an empirical mathematical model for inactivation of Escherichia coli by pulsed electric fields
    • Rodrigo D, Barbosa-Cánovas GV, Martínez A, Rodrigo M (2003) Weibull distribution function based on an empirical mathematical model for inactivation of Escherichia coli by pulsed electric fields. J Food Prot 66:1007–1012
    • (2003) J Food Prot , vol.66 , pp. 1007-1012
    • Rodrigo, D.1    Barbosa-Cánovas, G.V.2    Martínez, A.3    Rodrigo, M.4
  • 187
    • 0033367823 scopus 로고    scopus 로고
    • Studies on the occurrence of non-enzymatic browning during storage of citrus juice
    • Roig MG, Bello JF, Rivera ZS, Kennedy JF (1999) Studies on the occurrence of non-enzymatic browning during storage of citrus juice. Food Res Int 32:609–619
    • (1999) Food Res Int , vol.32 , pp. 609-619
    • Roig, M.G.1    Bello, J.F.2    Rivera, Z.S.3    Kennedy, J.F.4
  • 188
    • 84987332291 scopus 로고
    • Influence of holding time before pasteurization, pasteurization and concentration on the turbidity of citrus juices
    • Rothschild G, Karsenty A (1974) Influence of holding time before pasteurization, pasteurization and concentration on the turbidity of citrus juices. J Food Sci 39:1042–1044
    • (1974) J Food Sci , vol.39 , pp. 1042-1044
    • Rothschild, G.1    Karsenty, A.2
  • 189
    • 0000649711 scopus 로고
    • Heat inactivation of pectinesterase in citrus juices
    • Rouse AH, Atkins CD (1952) Heat inactivation of pectinesterase in citrus juices. Food Tech 6:291–294
    • (1952) Food Tech , vol.6 , pp. 291-294
    • Rouse, A.H.1    Atkins, C.D.2
  • 190
    • 33845282451 scopus 로고
    • Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus
    • Rouseff RL, Martin S, Youtsey F, Charles O (1987) Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus. J Agric Food Chem 35(6):1027–1030
    • (1987) J Agric Food Chem , vol.35 , Issue.6 , pp. 1027-1030
    • Rouseff, R.L.1    Martin, S.2    Youtsey, F.3    Charles, O.4
  • 192
    • 0031281092 scopus 로고    scopus 로고
    • The effect of volatile absorption by packaging polymers on flavor, microorganisms and ascorbic acid in reconstituted orange juice
    • Sadler G, Parish M, Clief D, Davis J (1997) The effect of volatile absorption by packaging polymers on flavor, microorganisms and ascorbic acid in reconstituted orange juice. Food Sci Technol 30(7):686–690
    • (1997) Food Sci Technol , vol.30 , Issue.7 , pp. 686-690
    • Sadler, G.1    Parish, M.2    Clief, D.3    Davis, J.4
  • 193
    • 62549108933 scopus 로고    scopus 로고
    • Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage
    • Sampedro F, Geveke DJ, Fan X, Zhang HQ (2009) Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage. Innovat Food Sci Emerg Technol 10:463–469
    • (2009) Innovat Food Sci Emerg Technol , vol.10 , pp. 463-469
    • Sampedro, F.1    Geveke, D.J.2    Fan, X.3    Zhang, H.Q.4
  • 196
    • 14844355724 scopus 로고    scopus 로고
    • Sensory evaluation of canned peach halves acidified with clarified lemon juice
    • Saura D, Marti N, Laencina J, Lizama V, Carbonell-Barrachina AA (2004) Sensory evaluation of canned peach halves acidified with clarified lemon juice. J Food Sci 69(2):74–78
    • (2004) J Food Sci , vol.69 , Issue.2 , pp. 74-78
    • Saura, D.1    Marti, N.2    Laencina, J.3    Lizama, V.4    Carbonell-Barrachina, A.A.5
  • 197
    • 83255189394 scopus 로고    scopus 로고
    • Separation of aromatics compounds during the clarification of lemon juice by cross-flow filtration
    • Saura D, Marti N, Valero M, Gonzalez E, Carbonell A, Laencina J (2012) Separation of aromatics compounds during the clarification of lemon juice by cross-flow filtration. Ind Crop Prod 36:543–548
    • (2012) Ind Crop Prod , vol.36 , pp. 543-548
    • Saura, D.1    Marti, N.2    Valero, M.3    Gonzalez, E.4    Carbonell, A.5    Laencina, J.6
  • 198
    • 0000408149 scopus 로고
    • Aroma improvement by means of the spinning cone column
    • Schofield TF (1994) Aroma improvement by means of the spinning cone column. Fruit Process 4:144–147
    • (1994) Fruit Process , vol.4 , pp. 144-147
    • Schofield, T.F.1
  • 199
    • 0002372911 scopus 로고    scopus 로고
    • Developments with the spinning cone column to extract natural concentrated aromas
    • Schofield TF, Riley P (1998) Developments with the spinning cone column to extract natural concentrated aromas. Fruit Process 8:52–55
    • (1998) Fruit Process , vol.8 , pp. 52-55
    • Schofield, T.F.1    Riley, P.2
  • 201
    • 79953103440 scopus 로고    scopus 로고
    • Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)
    • Selli S, Kelebek H (2011) Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck). Ind Crop Prod 33:727–733
    • (2011) Ind Crop Prod , vol.33 , pp. 727-733
    • Selli, S.1    Kelebek, H.2
  • 202
    • 4544355374 scopus 로고    scopus 로고
    • Volatile flavour components of orange juice obtained from the Kozan variety of Turkey
    • Selli S, Canbas A, Cabaroglu T (2004) Volatile flavour components of orange juice obtained from the Kozan variety of Turkey. J Food Compos Anal 17:789–796
    • (2004) J Food Compos Anal , vol.17 , pp. 789-796
    • Selli, S.1    Canbas, A.2    Cabaroglu, T.3
  • 204
    • 0003887009 scopus 로고    scopus 로고
    • Quantification of volatile constituent in orange juice drinks and its use for comparison with pure juices by multivariate analysis
    • Shaw PE, Moshonas M (1997) Quantification of volatile constituent in orange juice drinks and its use for comparison with pure juices by multivariate analysis. LWT Food Sci Technol 30:497–501
    • (1997) LWT Food Sci Technol , vol.30 , pp. 497-501
    • Shaw, P.E.1    Moshonas, M.2
  • 205
    • 0039300196 scopus 로고    scopus 로고
    • Commercial debittering processes to upgrade quality of citrus juice products
    • Shaw PE, Baines L, Mitnes BA, Agmon G (2000) Commercial debittering processes to upgrade quality of citrus juice products. ACS Symp Ser Citrus Limonoid 758:120–131
    • (2000) ACS Symp Ser Citrus Limonoid , vol.758 , pp. 120-131
    • Shaw, P.E.1    Baines, L.2    Mitnes, B.A.3    Agmon, G.4
  • 206
    • 0032823898 scopus 로고    scopus 로고
    • Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents
    • Shaw PE, Moshonas M, Buslig BS, Barros SM, Widmer WW (2005) Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents. J Sci Food Agric 79:1949–1953
    • (2005) J Sci Food Agric , vol.79 , pp. 1949-1953
    • Shaw, P.E.1    Moshonas, M.2    Buslig, B.S.3    Barros, S.M.4    Widmer, W.W.5
  • 208
    • 28244455813 scopus 로고    scopus 로고
    • Browning of model orange juice solution: Factors affecting the formation of decomposition products
    • Shinoda Y, Komura H, Homma S, Murata M (2005) Browning of model orange juice solution: Factors affecting the formation of decomposition products. Biosci Biotechnol Biochem 69:2129–2137
    • (2005) Biosci Biotechnol Biochem , vol.69 , pp. 2129-2137
    • Shinoda, Y.1    Komura, H.2    Homma, S.3    Murata, M.4
  • 209
    • 0029006635 scopus 로고
    • Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8 °C
    • Solomon O, Svanberg H, Sahlstrom A (1995) Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8 °C. Food Chem 53:363–368
    • (1995) Food Chem , vol.53 , pp. 363-368
    • Solomon, O.1    Svanberg, H.2    Sahlstrom, A.3
  • 210
    • 34248219097 scopus 로고    scopus 로고
    • The debittering of navel orange juice using polymeric films
    • Stéphane CF, Ruben JH, Robert VH (2007) The debittering of navel orange juice using polymeric films. J Food Sci 72:143–154
    • (2007) J Food Sci , vol.72 , pp. 143-154
    • Stéphane, C.F.1    Ruben, J.H.2    Robert, V.H.3
  • 211
    • 0001047735 scopus 로고
    • Control of enzymatic flocculation of cloud in citrus juices
    • Stevens JW, Pritchett DE, Baier WE (1950) Control of enzymatic flocculation of cloud in citrus juices. Food Technol 4:469–473
    • (1950) Food Technol , vol.4 , pp. 469-473
    • Stevens, J.W.1    Pritchett, D.E.2    Baier, W.E.3
  • 213
    • 0037021625 scopus 로고    scopus 로고
    • Antioxidant and antiproliferative activities of common fruits
    • Sun J, Chu Y-F, Wu X, Liu RH (2002) Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50:7449–7454
    • (2002) J Agric Food Chem , vol.50 , pp. 7449-7454
    • Sun, J.1    Chu, Y.-F.2    Wu, X.3    Liu, R.H.4
  • 214
    • 77956130468 scopus 로고    scopus 로고
    • Simultaneous determination of flavonoids in different parts of Citrus reticulata ‘Chachi’ fruit by high performance liquid chromatogra-phy—photodiode array detection
    • Sun Y, Wang J, Gu S, Liu Z, Zhang Y, Zhang X (2010) Simultaneous determination of flavonoids in different parts of Citrus reticulata ‘Chachi’ fruit by high performance liquid chromatogra-phy—photodiode array detection. Molecules 15:5378–5388
    • (2010) Molecules , vol.15 , pp. 5378-5388
    • Sun, Y.1    Wang, J.2    Gu, S.3    Liu, Z.4    Zhang, Y.5    Zhang, X.6
  • 215
    • 84887241289 scopus 로고
    • Effect of processing and storage on the development of bitterness in the orange juice
    • Tariq AM, Chaudry MS, Qureshi MJ (1974) Effect of processing and storage on the development of bitterness in the orange juice. Pak J Sci Ind Res 17(1):27–28
    • (1974) Pak J Sci Ind Res , vol.17 , Issue.1 , pp. 27-28
    • Tariq, A.M.1    Chaudry, M.S.2    Qureshi, M.J.3
  • 216
    • 33747879859 scopus 로고
    • Current developments in the freeze concentration of liquid foods
    • Goldblith SA, Rey L, Rothmayr WW, Academic, London
    • Thijssen HA (1975) Current developments in the freeze concentration of liquid foods. In: Goldblith SA, Rey L, Rothmayr WW (eds) Freeze drying and advanced food technology. Academic, London
    • (1975) Freeze Drying and Advanced Food Technology
    • Thijssen, H.A.1
  • 217
    • 85060272926 scopus 로고
    • International federation of fruit juice producers, XIX scientific technical commission, symposium, Den Haag, May 12–15, The Hague
    • Thijssen HAC (1986) The economics and potentials of freeze concentration for fruit juices. In: International federation of fruit juice producers, XIX scientific technical commission, symposium, Den Haag, May 12–15, The Hague, pp 97–103
    • (1986) The Economics and Potentials of Freeze Concentration for Fruit Juices , pp. 97-103
    • Thijssen, H.A.C.1
  • 220
    • 65149094156 scopus 로고    scopus 로고
    • Effect of low temperature sonication on orange juice quality parameters using response surface methodology
    • Tiwari BK, O'Donnell CP, Muthukumarappan K, Cullen PJ (2009c) Effect of low temperature sonication on orange juice quality parameters using response surface methodology. Food Bioprocess Technol 2:109–114
    • (2009) Food Bioprocess Technol , vol.2 , pp. 109-114
    • Tiwari, B.K.1    O'donnell, C.P.2    Muthukumarappan, K.3    Cullen, P.J.4
  • 221
    • 57849091628 scopus 로고    scopus 로고
    • Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice
    • Tiwari BK, O'Donnell CP, Muthukumarappan K, Cullen PJ (2009d) Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice. Food Sci Technol 42:700–704
    • (2009) Food Sci Technol , vol.42 , pp. 700-704
    • Tiwari, B.K.1    O'donnell, C.P.2    Muthukumarappan, K.3    Cullen, P.J.4
  • 222
    • 0038217415 scopus 로고    scopus 로고
    • Review: Flavanones, chalcones and dihydrochalcones-nature, occurrence and dietary burden
    • Tomás-Barberán FA, Clifford MN (2000) Review: flavanones, chalcones and dihydrochalcones-nature, occurrence and dietary burden. J Sci Food Agric 80:1073–1080
    • (2000) J Sci Food Agric , vol.80 , pp. 1073-1080
    • Tomás-Barberán, F.A.1    Clifford, M.N.2
  • 223
    • 4944266305 scopus 로고    scopus 로고
    • Physical and nutritional properties of four orange varieties
    • Topuz A, Topakci M, Canakci M, Akinci I, Ozdemir F (2005) Physical and nutritional properties of four orange varieties. J Food Eng 66:519–523
    • (2005) J Food Eng , vol.66 , pp. 519-523
    • Topuz, A.1    Topakci, M.2    Canakci, M.3    Akinci, I.4    Ozdemir, F.5
  • 224
    • 0000872817 scopus 로고
    • Nonenzymatic browning in apple juice concentrate during storage
    • Toribio JL, Lozano JE (1984) Nonenzymatic browning in apple juice concentrate during storage. J Food Sci 49:889–892
    • (1984) J Food Sci , vol.49 , pp. 889-892
    • Toribio, J.L.1    Lozano, J.E.2
  • 225
    • 80052896044 scopus 로고    scopus 로고
    • Impact of UV-C light on orange juice quality and shelf life
    • Torkamani AE, Niakousari M (2011) Impact of UV-C light on orange juice quality and shelf life. Int Food Res J 18:1265–1268
    • (2011) Int Food Res J , vol.18 , pp. 1265-1268
    • Torkamani, A.E.1    Niakousari, M.2
  • 226
    • 28944444812 scopus 로고    scopus 로고
    • Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids
    • Torregrosa F, Cortés C, Esteve MJ, Frígola A (2005) Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. J Agric Food Chem 53:9519–9525
    • (2005) J Agric Food Chem , vol.53 , pp. 9519-9525
    • Torregrosa, F.1    Cortés, C.2    Esteve, M.J.3    Frígola, A.4
  • 227
    • 27744601652 scopus 로고    scopus 로고
    • Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice
    • Torregrosa F, Esteve MJ, Frígola A, Cortés C (2006) Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice. J Food Eng 73:339–345
    • (2006) J Food Eng , vol.73 , pp. 339-345
    • Torregrosa, F.1    Esteve, M.J.2    Frígola, A.3    Cortés, C.4
  • 229
    • 84887218279 scopus 로고
    • Limonin, l-malic acid and d-isocitric acid contents of Italian Tarocco and Sanguinello oranges
    • Trifiro A, Gherardi S, Bigliardi D, Bazzarini R, Castaldo D (1984) Limonin, l-malic acid and d-isocitric acid contents of Italian Tarocco and Sanguinello oranges. Industria Conserve 59(1):12–17
    • (1984) Industria Conserve , vol.59 , Issue.1 , pp. 12-17
    • Trifiro, A.1    Gherardi, S.2    Bigliardi, D.3    Bazzarini, R.4    Castaldo, D.5
  • 231
    • 70349786467 scopus 로고    scopus 로고
    • Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing
    • Valdramidis VP, Cullen PJ, Tiwari BK, O’Donnell CP (2010) Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. J Food Eng 96:449–454
    • (2010) J Food Eng , vol.96 , pp. 449-454
    • Valdramidis, V.P.1    Cullen, P.J.2    Tiwari, B.K.3    O’Donnell, C.P.4
  • 233
    • 0034033963 scopus 로고    scopus 로고
    • Inactivation of orange pectinesterase by combined high pressure and temperature treatments: A kinetic study
    • Van Den Broeck I, Ludikhuyze LR, Van Loey AM, Hendrickx ME (2000) Inactivation of orange pectinesterase by combined high pressure and temperature treatments: a kinetic study. J Agric Food Chem 48(5):1960–1970
    • (2000) J Agric Food Chem , vol.48 , Issue.5 , pp. 1960-1970
    • van Den Broeck, I.1    Ludikhuyze, L.R.2    van Loey, A.M.3    Hendrickx, M.E.4
  • 234
    • 84882222973 scopus 로고
    • Freeze concentration of vegetable juices
    • Goldblith SA, Rey L, Rothmayr WW, Academic, London
    • Van Pelt WHJM (1975) Freeze concentration of vegetable juices. In: Goldblith SA, Rey L, Rothmayr WW (eds) Freeze drying and advanced food technology. Academic, London
    • (1975) Freeze Drying and Advanced Food Technology
    • van Pelt, W.H.J.M.1
  • 235
    • 0036643394 scopus 로고    scopus 로고
    • The effects of manothermo-sonication on tomato pectic enzymes and tomato paste rheological properties
    • Vercet A, Sanchez C, Burgos J, Montanes L, Lopez Buesca P (2001) The effects of manothermo-sonication on tomato pectic enzymes and tomato paste rheological properties. J Food Eng 53:273–278
    • (2001) J Food Eng , vol.53 , pp. 273-278
    • Vercet, A.1    Sanchez, C.2    Burgos, J.3    Montanes, L.4    Buesca, L.5
  • 236
    • 84985287252 scopus 로고
    • Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange
    • Versteeg C, Rombouts FM, Spaansen CH, Pilnik W (1980) Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. J Food Sci 45:969–971
    • (1980) J Food Sci , vol.45 , pp. 969-971
    • Versteeg, C.1    Rombouts, F.M.2    Spaansen, C.H.3    Pilnik, W.4
  • 237
    • 80054087632 scopus 로고    scopus 로고
    • Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice Part II: Impact on specific chemical and biochemical quality parameters
    • Vervoort L, Van der Plancken I, Grauwet T, Timmermans RAH, Mastwijk HC, Matser AM, Hendrickx ME, Van Loey A (2011) Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice Part II: Impact on specific chemical and biochemical quality parameters. Innovat Food Sci Emerg Technol 12:466–477
    • (2011) Innovat Food Sci Emerg Technol , vol.12 , pp. 466-477
    • Vervoort, L.1    van der Plancken, I.2    Grauwet, T.3    Timmermans, R.A.H.4    Mastwijk, H.C.5    Matser, A.M.6    Hendrickx, M.E.7    van Loey, A.8
  • 240
  • 241
    • 33846563527 scopus 로고    scopus 로고
    • Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan
    • Wang YC, Chuang YC, Ku YH (2007) Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan. Food Chem 102(4):1163–1171
    • (2007) Food Chem , vol.102 , Issue.4 , pp. 1163-1171
    • Wang, Y.C.1    Chuang, Y.C.2    Ku, Y.H.3
  • 242
    • 34548259439 scopus 로고    scopus 로고
    • The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan
    • Wang YC, Chuang YC, Hsu HW (2008) The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chem 106(1):277–284
    • (2008) Food Chem , vol.106 , Issue.1 , pp. 277-284
    • Wang, Y.C.1    Chuang, Y.C.2    Hsu, H.W.3
  • 243
    • 0037014317 scopus 로고    scopus 로고
    • Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations
    • Wicker L, Ackerley JL, Corredig M (2002) Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations. J Agric Food Chem 50:4091–4095
    • (2002) J Agric Food Chem , vol.50 , pp. 4091-4095
    • Wicker, L.1    Ackerley, J.L.2    Corredig, M.3
  • 244
    • 0141513841 scopus 로고    scopus 로고
    • Modification of pectin by pectinmethylesterase and the role in stability of juice beverages
    • Wicker L, Ackerley JL, Hunter JL (2003) Modification of pectin by pectinmethylesterase and the role in stability of juice beverages. Food Hydrocoll 17:809–814
    • (2003) Food Hydrocoll , vol.17 , pp. 809-814
    • Wicker, L.1    Ackerley, J.L.2    Hunter, J.L.3
  • 245
    • 0034279489 scopus 로고    scopus 로고
    • Determination of naringin and neohesperidin in orange juice by liquid chromatography with UV detection to detect the presence of grapefruit juice: Collaborative study
    • Widmer W (2000) Determination of naringin and neohesperidin in orange juice by liquid chromatography with UV detection to detect the presence of grapefruit juice: collaborative study. J AOAC Int 83(5):1155–1165
    • (2000) J AOAC Int , vol.83 , Issue.5 , pp. 1155-1165
    • Widmer, W.1
  • 246
    • 84887259001 scopus 로고    scopus 로고
    • Aspetic packaging of fruit juices in thermoformed containers
    • Wilke B (2002) Aspetic packaging of fruit juices in thermoformed containers. Fruit Process 13(1):13–16
    • (2002) Fruit Process , vol.13 , Issue.1 , pp. 13-16
    • Wilke, B.1
  • 247
    • 34548306807 scopus 로고    scopus 로고
    • Juice components and antioxidant capacity of citrus varieties cultivated in China
    • Xu G, Liu D, Chen J, Ye X, Maa Y, Shi J (2008) Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chem 106:545–551
    • (2008) Food Chem , vol.106 , pp. 545-551
    • Xu, G.1    Liu, D.2    Chen, J.3    Ye, X.4    Maa, Y.5    Shi, J.6
  • 248
    • 0033789890 scopus 로고    scopus 로고
    • Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization
    • Yeom H, Streaker C, Zhang Q, Min D (2000a) Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J Agric Food Chem 48:4597–4605
    • (2000) J Agric Food Chem , vol.48 , pp. 4597-4605
    • Yeom, H.1    Streaker, C.2    Zhang, Q.3    Min, D.4
  • 249
    • 0034492309 scopus 로고    scopus 로고
    • Effects of pulsed electric fields on the activities of microorganismis and pectin methyl esterase in orange juice
    • Yeom HW, Streaker CB, Zhang QH, Min DB (2000b) Effects of pulsed electric fields on the activities of microorganismis and pectin methyl esterase in orange juice. J Food Sci 65(8): 1359–1363
    • (2000) J Food Sci , vol.65 , Issue.8 , pp. 1359-1363
    • Yeom, H.W.1    Streaker, C.B.2    Zhang, Q.H.3    Min, D.B.4
  • 250
    • 0036690730 scopus 로고    scopus 로고
    • Inactivation of pectin methyl esterase in orange juice by pulsed electric field
    • Yeom HW, Zhang QH, Chism GW (2002) Inactivation of pectin methyl esterase in orange juice by pulsed electric field. J Food Sci 67:2154–2159
    • (2002) J Food Sci , vol.67 , pp. 2154-2159
    • Yeom, H.W.1    Zhang, Q.H.2    Chism, G.W.3
  • 251
    • 4644288419 scopus 로고    scopus 로고
    • Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars
    • Yoo KM, Lee KW, Park JB, Lee HJ, Hwang IK (2004) Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars. J Agric Food Chem 52:5907–5913
    • (2004) J Agric Food Chem , vol.52 , pp. 5907-5913
    • Yoo, K.M.1    Lee, K.W.2    Park, J.B.3    Lee, H.J.4    Hwang, I.K.5
  • 252
    • 0025313245 scopus 로고
    • Naringin content in local citrus fruits
    • Yusof S, Ghazali H, King GS (1990) Naringin content in local citrus fruits. Food Chem 37(2):113–121
    • (1990) Food Chem , vol.37 , Issue.2 , pp. 113-121
    • Yusof, S.1    Ghazali, H.2    King, G.S.3
  • 254
    • 0038347468 scopus 로고    scopus 로고
    • The vitamin C content of orange juice packed in an oxygen scavenger material
    • Zerdin K, Rooney ML, Vermue J (2003) The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chem 82:387–395
    • (2003) Food Chem , vol.82 , pp. 387-395
    • Zerdin, K.1    Rooney, M.L.2    Vermue, J.3
  • 256
    • 0024546114 scopus 로고
    • A review of epidemiologic evidence that carotenoids reduce the risk of cancer
    • Ziegler RG (1989) A review of epidemiologic evidence that carotenoids reduce the risk of cancer. J Nutr 119:116–122
    • (1989) J Nutr , vol.119 , pp. 116-122
    • Ziegler, R.G.1
  • 257
    • 0016299211 scopus 로고
    • Dielectric breakdown of cell membranes
    • Zimmermann U, Pilwat G, Riemann F (1974) Dielectric breakdown of cell membranes. Biophys J 14:881–899
    • (1974) Biophys J , vol.14 , pp. 881-899
    • Zimmermann, U.1    Pilwat, G.2    Riemann, F.3
  • 258
    • 73049105889 scopus 로고    scopus 로고
    • Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
    • Zulueta A, Esteve MJ, Frigola A (2010) Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage. Innovat Food Sci Emerg Technol 11:84–90
    • (2010) Innovat Food Sci Emerg Technol , vol.11 , pp. 84-90
    • Zulueta, A.1    Esteve, M.J.2    Frigola, A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.