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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
20/07/1995 |
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Data da última atualização: |
20/07/1995 |
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Autoria: |
SOLEHAH, A.; BALAUMANI, V. T.; DAS, K.; AMIZA, M. A. |
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Afiliação: |
Division of Food Technology, School of Industrial technology, Universiti Saints Malaysia, Minden, malaysia. |
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Título: |
Enzymes for Improved Extraction and Stabilization of Colour and Flavour of Orange Juice. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
J. Food Sci. Technol., v.31, n.6, 1994. |
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ISSN: |
0022-1155 |
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Idioma: |
Espanhol |
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Conteúdo: |
Treatment of orange pulp with pectinase at 45C and a pulp to water ratio of 1:1, resulted in about 1.4-fold increase in Brix, as compared to that without addition of enzyme. Cellulase alone did not show any improvement, whereas, the combined effect of cellulase and pectinase improved the Brix to 1.8-fold with synergistc effect, as compared stability of the stored juice. Stabilization of flavour and colour indicated that both pH and total soluble solids were higher in the enzyme-treatedjuice stored at 5C, as compared to those in controls, and these remained constant throughout the storage perid. |
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Palavras-Chave: |
browning; Cellulase; Enzymic extraction; Glucose oxidase-peroxidase system; Pectinase; Stabilization of colour and flavour. |
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Thesaurus Nal: |
orange juice; storage. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01329naa a2200265 a 4500
001 1633773
005 1995-07-20
008 1994 bl uuuu u00u1 u #d
022 $a0022-1155
100 1 $aSOLEHAH, A.
245 $aEnzymes for Improved Extraction and Stabilization of Colour and Flavour of Orange Juice.
260 $c1994
520 $aTreatment of orange pulp with pectinase at 45C and a pulp to water ratio of 1:1, resulted in about 1.4-fold increase in Brix, as compared to that without addition of enzyme. Cellulase alone did not show any improvement, whereas, the combined effect of cellulase and pectinase improved the Brix to 1.8-fold with synergistc effect, as compared stability of the stored juice. Stabilization of flavour and colour indicated that both pH and total soluble solids were higher in the enzyme-treatedjuice stored at 5C, as compared to those in controls, and these remained constant throughout the storage perid.
650 $aorange juice
650 $astorage
653 $abrowning
653 $aCellulase
653 $aEnzymic extraction
653 $aGlucose oxidase-peroxidase system
653 $aPectinase
653 $aStabilization of colour and flavour
700 1 $aBALAUMANI, V. T.
700 1 $aDAS, K.
700 1 $aAMIZA, M. A.
773 $tJ. Food Sci. Technol.$gv.31, n.6, 1994.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| 1. |  | SIMÕES, I. R.; BRONDI, M. G.; FARINAS, C. S. Avaliação da combinação de aditivos para aumentar a eficiência do processo de sacarificação enzimática da biomassa lignocelulósica In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 14., 2022, São Carlos, SP. Anais... São Carlos: Embrapa Instrumentação: Embrapa Pecuária Sudeste, 2022. Editores técnicos: Cristiane Sanchez Farinas, Daniel Souza Corrêa, Maria Alice Martins, Maria Fernanda Berlingieri Durigan, Paulo Sérgio de Paula Herrmann Júnior. 30 p.| Tipo: Resumo em Anais de Congresso |
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