کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
9754361 1494515 2005 9 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
The partial compositional characteristics of apple juice from 175 apple varieties
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موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The partial compositional characteristics of apple juice from 175 apple varieties
چکیده انگلیسی
The partial compositional characteristics were determined for apple juice from 175 non-commercial varieties of apples developed from scion wood collected from approximately 12 countries and several USA geographical areas. Juices from many of the varieties were high in malic acid and potassium. Mean values for many of the attributes did not match existing compositional database value means. However, some of the overall minimum and maximum values for the various attributes (i.e., Brix°, pH, ash, TA, sucrose, glucose, fructose, sorbitol, malic, citric, fumaric, sodium, and calcium) in this study compared reasonably well with existing compositional database values. Distribution of phenolics between the various varieties was highly variable with some juices containing little if any phenolic compounds. Chlorogenic acid and phloridzin were detected in all varietal samples while arbutin and HMF were not measurable. The data developed should be useful with other databases in describing authentic apple juice and in the development of future apple commercial varieties to target specific consumer requirements.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issues 2–3, March–May 2005, Pages 213-221
نویسندگان
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