𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Chemical composition of some natural and processed orange juices

✍ Scribed by R. Sawyer

Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
770 KB
Volume
14
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Chemical composition of orange oil conce
Chemical composition of orange oil concentrates
✍ Pino, J. ;SΓ‘nchez, M. ;SΓ‘nchez, R. ;Roncal, E. πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 201 KB πŸ‘ 1 views

Concentrated oils were prepared by vacuum distillation from coldpressed Valencia orange oil and analysed quantitatively by capillary GLC. The influence of that process on oxygenated compounds was studied. The contents of total aldehydes and alcohols, measured by GLC, increased linearly with concentr

Chemical composition of juice and seeds
Chemical composition of juice and seeds of pomegranate fruit
✍ El-Nemr, S. E. ;Ismail, I. A. ;Ragab, M. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 331 KB πŸ‘ 1 views

The edible parts of pomegranate fruit represented 52 % of total fndt weight, comprising 78 %juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and

Chemical composition and volatile consti
Chemical composition and volatile constituents of canned mango juice
✍ Ragab, M. ;El-Nemr, S. E. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 434 KB πŸ‘ 1 views

The chemical composition of mango (Mmg$era indica L.) pulp and canned mango juice were evaluated. Cannedmango juice was characterized by a lower content of ascorbic acid, free amino nitrogen, reducing sugars and carotenoids than the mango pulp, while the latter was characterized by lower natural tot