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Antonio J. Pérez-López José Manuel López-Nicolás Angel A. Carbonell-Barrachina 《European Food Research and Technology》2007,225(2):255-260
Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the
environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules
mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission
spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified
by GC–MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural
practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the
formation of off-flavors was higher in the conventional juice, although threshold values were not reached. 相似文献
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Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low-methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three-way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin. 相似文献
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Savitree Jungsakulrujirek & Athapol Noomhorm 《International Journal of Food Science & Technology》1998,33(4):367-374
The effect of fruit size and harvesting of Thai tangerine fruit ( Citrus reticulata , Blanco) at different growth stages, 8–12 months after fruit set, on the distribution of limonin in whole fruit as well as in the individual fruit parts and extracted juice was investigated. The highest limonin concentration was observed in seed, followed by albedo, flavedo, segment membrane and juice sacs in decreasing order. The limonin concentration in juice as well as in whole fruit was decreased when fruit was harvested 8–12 months of fruit set. Increasing harvesting time from 8 to 12 months showed corresponding decreases in the amount of limonin in flavedo, albedo and seed. There was a decrease in titrable acidity and increase in total soluble solid and total soluble solid/titrable acidity ratio of juice with a later than normal harvesting time. However, fruit size showed no effect on limonin content and other properties of juice extracted from tangerine. 相似文献
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Ice recrystallization rates in simple aqueous solutions comprising fructose and a hydrocolloid stabilizer were measured. The stabilizers were an enzyme-modified guar and a non-gelling high methoxy pectin. The stabilizer concentration dependence of the recrystallization rates for both materials was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. That recrystallization rates were reduced by both gelling and non-gelling stabilizers was strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking. This behavior was also seen with locust bean gum and guar and provided further empirical evidence to support the hypothesis that stabilizers adsorb to ice crystal surfaces. 相似文献
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