Metallic components of fruit juices. I.—Copper as a factor affecting sedimentation in bottled apple juices-Reference-Cited by-同舟云学术

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Metallic components of fruit juices. I.—Copper as a factor affecting sedimentation in bottled apple juices

Published:1957-03 Issue:3 Volume:8 Page:151-158
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kieser Margaret E.,Pollard A.,Timberlake C. F.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. Oxidation in apple juice. I.—Preliminary investigation of the relationship between the dissolved-oxygen content and oxidation of apple juice during processing and shelf-life in bottle

2. & , ‘The Chemistry and Technology of Fruit and Vegetable Juices’, 1954, pp. 247–8 (New York: Avi Publ. Co. )

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1. Absorbability of Active Carbon Influencing the Haze in Clarified Apple Juice;Advanced Materials Research;2013-01

2. Phenolic compounds and their role in oxidative processes in fruits;Food Chemistry;1999-09

3. Haze and cloud in apple juices;Critical Reviews in Food Science and Nutrition;1997-02

4. Microfiltration of apple juice using inorganic membranes: Process optimization and juice stability;The Canadian Journal of Chemical Engineering;1996-02

5. Corrosion by Foodstuffs;Corrosion;1994

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