![]() Part 1-nutritional, phytochemical and sensory evaluation. Įuropean fruit juice association (AIJN) Liquid fruit market report (2015) Accessed 6 June 2016įeliciano RP, Antunes C, Ramos A, Serra AT, Figueira ME, Duarte CMM, Carvalho A, Bronze MR (2010) Characterization of traditional and exotic apple varieties from Portugal. Įisele TA, Drake SR (2005) The partial compositional characteristics of apple juice from 175 apple varieties. ĭelgado-Pelayo R, Gallardo-Guerrero L, Hornero-Méndez D (2014) Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties. (SICI)1097-0010(19990301)79:33.0.CO 2-DĬostache GN, Corcoran P, Puslecki P (2009) Combining PCA-based datasets without retraining of the basis vector set. Ĭlifford MN (1999) Chlorogenic acids and other cinnamates-nature, occurrence and dietary burden. Ĭhen CS, Zhang D, Wang YQ, Li PM, Ma FW (2012) Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples. (02)00044-1Ĭeymann M, Arrigoni E, Schärer H, Bozzi Nising A, Hurrell RF (2012) Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile. Ĭairns AM, Watson M, Creanor SL, Foye RH (2002) The pH and titratable acidity of a range of diluting drinks and their potential effect on dental erosion. īondonno NP, Bondonno CP, Ward NC, Hodgson JM, Croft KD (2017) The cardiovascular health benefits of apples: whole fruit vs. ![]() īi JF, Wang X, Chen QQ, Liu X, Wu XY, Wang Q, Lv J, Yang AJ (2015) Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. īezerra TMDS, Bassan JC, Santos VTDO, Ferraz A, Monti R (2015) Covalent immobilization of laccase in green coconut fiber and use in clarification of apple juice. Lat Am Appl Res 37:261–266īett-Garber KL, Watson MA, Lea JM, Bai J, Baldwin E, Raithore S (2014) Efficacy of monitoring the sensory taste characteristic in pomegranate juice with electronic tongue and chemical measurements. īenitez EI, Lozano JE (2007) Effect of gelatin on apple juice turbidity. Īmin F, Bhatti HN, Bilal M, Asgher M (2017) Improvement of activity, thermo-stability and fruit juice clarification characteristics of fungal exo-polygalacturonase. The cultivars classified into the same group may be used as the alternatives in NFC juice production.Īghajanzadeh S, Ziaiifar AM, Kashaninejad M, Maghsoudlou Y, Esmailzadeh E (2016) Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice. The juices of 16 cultivars were classified into three groups showing similar quality score based on the physiochemical properties, and two main groups based on the polyphenolic constitutes. Both the physicochemical and phenolic properties were further analyzed using principal component analysis and cluster analysis. There were 13–15 kinds of polyphenols found in the NCF juices, in which procyanidin B2, chlorogenic acid and epicatechin were the main phenolic components. ![]() Besides, phenolic composition and content in the apple juices were analyzed using ultra performance liquid chromatography (UPLC). The results showed that the physicochemical properties affecting juice quality varied with the apple cultivars. The physicochemical properties, including total soluble solids (TSS), pH value, titratable acidity (TA), turbidity, TSS/TA, and color values of not from concentrate (NFC) apple juices of 16 cultivars in the same producing region in China were determined.
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