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There are 37277 results for: content related to: Characteristics of California Navel Orange Juice and Pulpwasn

  1. Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice

    Journal of Food Science

    Volume 48, Issue 2, March 1983, Pages: 636–640, CARL E. VANDERCOOK, JOSÉ L. NAVARRO, DORA C. SMOLENSKY, DENNY B. NELSON and GARY L. PARK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb10807.x

  2. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 10, 15 August 2011, Pages: 1855–1862, Hasim Kelebek and Serkan Selli

    Version of Record online : 7 APR 2011, DOI: 10.1002/jsfa.4396

  3. You have free access to this content
    High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 3, May 2012, Pages: 307–322, Francisco J. Barba, María J. Esteve and Ana Frígola

    Version of Record online : 9 APR 2012, DOI: 10.1111/j.1541-4337.2012.00185.x

  4. Oranges

    Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

    José I. Reyes De Corcuera, Robert J. Braddock, Renée M. Goodrich-Schneider, Pages: 399–417, 2012

    Published Online : 20 NOV 2012, DOI: 10.1002/9781118324097.ch21

  5. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross-over study

    Molecular Nutrition & Food Research

    Volume 59, Issue 10, October 2015, Pages: 1896–1904, Julian K. Aschoff, Christa L. Rolke, Nicolle Breusing, Anja Bosy-Westphal, Josef Högel, Reinhold Carle and Ralf M. Schweiggert

    Version of Record online : 20 JUL 2015, DOI: 10.1002/mnfr.201500327

  6. Assessment of the thermal treatment of orange juice during continuous microwave and conventional heating

    Journal of the Science of Food and Agriculture

    Volume 78, Issue 2, October 1998, Pages: 196–200, Mar Villamiel, M Dolores del Castillo, Cristina San Martín and Nieves Corzo

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199810)78:2<196::AID-JSFA103>3.0.CO;2-Z

  7. Adulteration and characterization of orange and grapefruit juices

    International Journal of Food Science & Technology

    Volume 8, Issue 4, December 1973, Pages: 357–389, R. G. MEARS and A. J. SHENTON

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1973.tb01725.x

  8. Effect of cellulose acetate gel bead column treatment on the acceptability and composition of navel orange juice

    Journal of the Science of Food and Agriculture

    Volume 33, Issue 10, October 1982, Pages: 1042–1048, Robert L. Johnson

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740331016

  9. Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice

    International Journal of Food Science & Technology

    Volume 45, Issue 6, June 2010, Pages: 1119–1129, George I. Katsaros, Maria Tsevdou, Theodora Panagiotou and Petros S. Taoukis

    Version of Record online : 26 MAY 2010, DOI: 10.1111/j.1365-2621.2010.02238.x

  10. A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene-Fortified Orange Juice

    Journal of Food Science

    Volume 27, Issue 1, January 1962, Pages: 42–49, WILLIAM K. HIGBY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1962.tb00055.x

  11. The Debittering of Navel Orange Juice Using Polymeric Films

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: E143–E154, Stéphane C. Fayoux, Ruben J. Hernandez and Robert V. Holland

    Version of Record online : 24 APR 2007, DOI: 10.1111/j.1750-3841.2007.00283.x

  12. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 10, 15 August 2012, Pages: 2029–2042, Elizabeth A Baldwin, Jinhe Bai, Anne Plotto, Randall Cameron, Gary Luzio, Jan Narciso, John Manthey, Wilbur Widmer and Bryan L Ford

    Version of Record online : 30 JAN 2012, DOI: 10.1002/jsfa.5587

  13. EFFECT OF NANOCOMPOSITE PACKAGING CONTAINING AG AND ZNO ON REDUCING PASTEURIZATION TEMPERATURE OF ORANGE JUICE

    Journal of Food Processing and Preservation

    Volume 36, Issue 2, April 2012, Pages: 104–112, ARYOU EMAMIFAR, MAHDI KADIVAR, MOHAMMAD SHAHEDI and SABIHE SOLIMANIAN-ZAD

    Version of Record online : 16 SEP 2011, DOI: 10.1111/j.1745-4549.2011.00558.x

  14. A limonin-degrading enzyme in citrus albedo

    Journal of the Science of Food and Agriculture

    Volume 22, Issue 12, December 1971, Pages: 634–637, B. V. Chandler

    Version of Record online : 26 OCT 2006, DOI: 10.1002/jsfa.2740221208

  15. Fruit Juices

    Handbook of Food Products Manufacturing

    Y. H. Hui, Pages: 847–866, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch37

  16. You have free access to this content
    History, Global Distribution, and Nutritional Importance of Citrus Fruits

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 6, November 2012, Pages: 530–545, YuQiu Liu, Emily Heying and Sherry A. Tanumihardjo

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1541-4337.2012.00201.x

  17. THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE

    Journal of Food Science

    Volume 45, Issue 4, July 1980, Pages: 969–971, C. VERSTEEG, F. M. ROMBOUTS, C. H. SPAANSEN and W. PILNIK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb07489.x

  18. Processing of Citrus Juices

    Handbook of Fruits and Fruit Processing, Second Edition

    Kulwant S. Sandhu, Kuldip S. Minhas, Jiwan S. Sidhu, Pages: 489–533, 2012

    Published Online : 1 AUG 2012, DOI: 10.1002/9781118352533.ch29

  19. ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE

    Journal of Food Science

    Volume 22, Issue 1, January 1957, Pages: 1–14, M. A. JOSLYN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1957.tb16976.x

  20. The potential of NIR spectroscopy for the detection of the adulteration of orange juice

    Journal of the Science of Food and Agriculture

    Volume 67, Issue 1, January 1995, Pages: 77–84, Michael Twomey, Gerard Downey and Paul B McNulty

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740670113