Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

Journal of Food Science

Volumn 53, Issue 1, 1988, Pages 168-172

  LEE, H S ^a   NAGY, S ^a  

^a Florida Department of Citrus   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987340574     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb10201.x     Document Type: Article

References (31)

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2. Influences of storage on the composition of clarified apple juice concentrate
3. 5‐hydroxymethylfurfural in stored foam‐mat orange powders
4. Ascorbic acid retention in orange juice as related to container type
5. Non‐enzymic browning reactions: Consideration of sugar stability
6. 2 as an inhibitor of browning
7. Ascorbic acid losses and darkening on storage at 49°C of synthetic mixtures analogous to orange juice
8. Sensory properties of volatile maillard reaction products and related compounds: A literature review
9. On the yellow product and browning of the reaction of dehydroascorbic acid with amino acids
10. Some factors responsible for the browning of lime and orange juice
11. Storage stability of orange juice concentrate packaged aseptically
12. Red pigment produced by the oxidation of L‐scorbamic acid
13. HPLC determination of furfural and 5‐hydroxymethylfurfural in citrus juices
14. Liquid chromatographic determination of vitamin C in commercial Florida citrus juices
15. The effect of deaeration methods on quality attributes of bottled orange juice and grapefruit juice
16. Furfural as an indicator of flavor deterioration in canned citrus juices
17. Causes of darkening of packaged orange juice
18. Changes occurring in bottled and canned citrus juices during storage
19. Furfural measurements as an index of temperature abuse in stored grapefruit juice
20. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single‐strength orange juice
21. Analysis of sucrose, glucose, and fructose in Hawaiian sugar cane products
22. The effect of deaeration on quality of concentrated grapefruit juice
23. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice
24. Reaction at limited water concentration. 1. sucrose hydrolysis
25. The role of 5‐(hydroxymethyl)‐furfural in the discoloration of sugar solutions
26. Effects of storage temperature and duration on total vitamin C content of canned single‐strength grapefruit juice
27. Degradation products formed in canned single‐strength orange juice during storage
28. Importance of final temperature with regard to the cooling of hot filled fruit juices