Influence of processing and storage on the phenolic composition of apple juice

Autor:	Ronald E. Wrolstad, David A. Heatherbell, George A. Spanos
Rok vydání:	1990
Předmět:	Chromatography Extraction (chemistry) Pasteurization General Chemistry Phenolic acid law.invention Warehouse chemistry.chemical_compound Bottling line chemistry law Composition (visual arts) Phenols Food science General Agricultural and Biological Sciences Chemical composition
Zdroj:	Journal of Agricultural and Food Chemistry. 38:1572-1579
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00097a031
Popis:	This paper describes the characterization of the phenolic profile of apple juices with the use of diode array detection. The changes that occur with pasteurization, enzymatic clarification, fining, bottling, concentration, and storage on the phenolic composition of Granny Smith apple juice are investigated. The effect of diffusion extraction at different temperatures compared to conventional pressing on the phenolic composition of apple juice from Red Delicious, McIntosh, and Spartan fruit is also quantitated
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f36a509d312fc65356af437cbfe54e67 https://doi.org/10.1021/jf00097a031 Zobrazit plný text záznamu