Oxidation in apple juice. III.—Oxidation turbidities
Author:
- 1 August 1951
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 2 (8) , 342-347
Abstract
Hydrogen peroxide has been used as a reagent for studying oxidation turbidities in bottled apple juice. The extent of sediment formation is dependent upon concentration of both dissolved oxygen and of an oxygen acceptor which is probably tannin, since juices with high tannin contents throw heavier deposits than others. Prolonged storage in bulk before bottling and heat treatment by pasteurization reduce the volume of deposit in bottle. Ascorbic acid added as an antioxidant is only slightly effective in controlling oxidation turbidities. The role of dissolved oxygen in apple juice is discussed at some length.Keywords
This publication has 5 references indexed in Scilit:
- Oxidation in apple juice. II.—Some observations on deaerationJournal of the Science of Food and Agriculture, 1951
- 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 bottleJournal of the Science of Food and Agriculture, 1951
- The effect of the peroxide concentration and other factors on the decomposition of hydrogen peroxide by catalaseBiochemical Journal, 1949
- PROPERTIES OF THE OXIDIZING ENZYMES OF CERTAIN VINIFERA GRAPES 1Journal of Food Science, 1940
- OXIDATION IN BEERS IIJournal of the Institute of Brewing, 1939