Orange juice quality with an emphasis on flavor components

1979 ◽  
Vol 11 (1) ◽  
pp. 1-40 ◽  
Author(s):  
K. S. Kealey ◽  
J. E. Kinsella ◽  
Steven Nagy
Keyword(s):  
Orange Juice ◽  
Juice Quality ◽  
Flavor Components ◽  
Orange Juice Quality

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

2008 ◽  
Vol 56 (7) ◽  
pp. 2423-2428 ◽  
Author(s):  
B. K. Tiwari ◽  
K. Muthukumarappan ◽  
C. P. O’Donnell ◽  
P. J. Cullen
Keyword(s):  
Orange Juice ◽  
Quality Parameters ◽  
Juice Quality ◽  
Kinetics Of ◽  
Orange Juice Quality

Effect of sonication on orange juice quality parameters during storage

2009 ◽  
Vol 44 (3) ◽  
pp. 586-595 ◽  
Author(s):  
Brijesh K. Tiwari ◽  
Colm P. O’ Donnell ◽  
Kasiviswanath Muthukumarappan ◽  
Patrick J. Cullen
Keyword(s):  
Orange Juice ◽  
Quality Parameters ◽  
Juice Quality ◽  
Orange Juice Quality

A Taste Sensor Array Based on Polyaniline Nanofibers for Orange Juice Quality Assessment

2009 ◽  
Vol 7 (1) ◽  
pp. 24-30 ◽  
Author(s):  
Eliton S. Medeiros ◽  
Rinaldo Gregório ◽  
Rodrigo A. Martinez ◽  
Luiz H. C. Mattoso
Keyword(s):  
Quality Assessment ◽  
Orange Juice ◽  
Sensor Array ◽  
Juice Quality ◽  
Polyaniline Nanofibers ◽  
Orange Juice Quality ◽  
Taste Sensor

Effect of Oxygen Scavenging Packaging on Orange Juice Quality

2011 ◽  
Vol 380 ◽  
pp. 248-253 ◽  
Author(s):  
Wen Cai Xu ◽  
Dong Li Li ◽  
Ya Bo Fu ◽  
Shao Yun Huang
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Food Packaging ◽  
Sensory Quality ◽  
Ph Value ◽  
Control Group ◽  
Juice Quality ◽  
Browning Index ◽  
Oxygen Scavenging ◽  
Orange Juice Quality

Physical and chemical quality including vitamin C, TSS, browning index and pH and sensory quality indexes including appearance, color and odor of orange juice were studied during the storage under ambient temperature, take oxygen scavenging films (OSF) as the packaging materials, and high barrier packaging and normal food packaging as the control group. Experimental results showed vitamin C, total soluble solid and pH value of orange juice packed in oxygen scavenging packaging were higher than that in control group, browning index was significantly lower than that in control group, and the sensory quality evaluation was better than that in control group after storage for 5 weeks. This indicated that oxygen scavenging packaging can remove oxygen in package headspace, prevent oxygen from penetrating into package from outside, and form a lower oxygen concentration environment in package. And it can obviously retard the degradation of vitamin C and sugar, delay the browning, delay the decline of orange juice quality, and prolong the shelf life of orange juice.

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