Calcium and pH influence on orange juice cloud stability
Identifieur interne : 001900 ( Main/Exploration ); précédent : 001899; suivant : 001901Calcium and pH influence on orange juice cloud stability
Auteurs : Lindsey Ellerbee [États-Unis] ; Louise Wicker [États-Unis]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2011-01-15.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Calcium, Oxalates, Pectins.
- standards : Beverages.
- Citrus sinensis, Food Technology, Fruit, Hydrogen-Ion Concentration, Particle Size, Solubility.
Abstract
BACKGROUND: Clarification of citrus juice is a severe quality defect related to pectin methylesterase (PME) activity. PME activity and calcium chelation of pectic acid as well as other physical interactions of cloud components influence cloud stability. The cloud stability and physical properties of pulp‐free, fresh juice with and without ammonium oxalate (AO) at pH 4.0 and pH 5.5 was evaluated.
Url:
DOI: 10.1002/jsfa.4169
Affiliations:
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Le document en format XML
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Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd.</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2011-01-15">2011-01-15</date><biblScope unit="volume">91</biblScope><biblScope unit="issue">1</biblScope><biblScope unit="page" from="171">171</biblScope><biblScope unit="page" to="177">177</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">8ED0070D37AF861320383FBDC65C97EB5081D962</idno><idno type="DOI">10.1002/jsfa.4169</idno><idno type="ArticleID">JSFA4169</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (standards)</term><term>Calcium (chemistry)</term><term>Citrus sinensis</term><term>Food Technology</term><term>Fruit</term><term>Hydrogen-Ion Concentration</term><term>Oxalates (chemistry)</term><term>Particle Size</term><term>Pectins (chemistry)</term><term>Solubility</term><term>ammonium oxalate</term><term>calcium chelation</term><term>citrus juice cloud</term><term>pectinmethylesterase</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Calcium</term><term>Oxalates</term><term>Pectins</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Food Technology</term><term>Fruit</term><term>Hydrogen-Ion Concentration</term><term>Particle Size</term><term>Solubility</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">BACKGROUND: Clarification of citrus juice is a severe quality defect related to pectin methylesterase (PME) activity. PME activity and calcium chelation of pectic acid as well as other physical interactions of cloud components influence cloud stability. The cloud stability and physical properties of pulp‐free, fresh juice with and without ammonium oxalate (AO) at pH 4.0 and pH 5.5 was evaluated.</div></front></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Géorgie (États-Unis)</li></region></list><tree><country name="États-Unis"><region name="Géorgie (États-Unis)"><name sortKey="Ellerbee, Lindsey" sort="Ellerbee, Lindsey" uniqKey="Ellerbee L" first="Lindsey" last="Ellerbee">Lindsey Ellerbee</name></region><name sortKey="Wicker, Louise" sort="Wicker, Louise" uniqKey="Wicker L" first="Louise" last="Wicker">Louise Wicker</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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