Quality Changes in Apple Juice Containing Pulp upon Sterilization by Hot Water |
Park, Nan-Young
(Keimyung Foodex Co., Ltd)
Kim, Jae-Whoa (Bio Organic Technology Co., Ltd) Woo, Sang-Cheul (Department of Fire Safety Management, Daegu Health College) Jeong, Yong-Jin (Department of Food Science & Technology, Keimyung University) |
1 | Elkins, E.R., Matthys, A., Lyon, R. and Huang, C.J. (1996) Characterization of commercially produces apple juice concentrate. J. Food Compisit. Anal., 9, 43-56 DOI ScienceOn |
2 | Nagy, S. and Lee, H.S. (1988) Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage. J. Food Sci., 53, 168-172 DOI |
3 | Shin, J.K., Ha, K.Y., Pyun, Y.R., Choi, M.S. and Chung, M.S. (2007) Pasteurization of carrot juice by high voltage pulsed electric fields with square wave pulse and quality change during storage. Korean J. Food Sci. Technol., 39, 506-514 과학기술학회마을 |
4 | Joo, H.K., Cho, K.S., Cho, S.K., Park, C.K. and Ma, S.C. (1989) Analysis method of food. Yoolim Publishing Co., p. 355-358 |
5 | Benson, H.J. (1990) Microbiological application, A lavoratory manual in general microbiology. Fifth Ed., WM. C. Brown Publishers, Penn., USA, p. 185 |
6 | Jang, K.W., Hur, J.K., Kiln, S.K. and Baek, Y.J. (1996) Effects of pasteurization and storage temperature on the quality of orange juice. Koean J. Food Sci. Technol., 28, 8-14 |
7 | Kim, K.T., Kim, S.S., Choi, H.D., Hong, H.D. and Lee, Y.T. (1996) Changes in chemical compositions of fruitvegetable mixed juice sterilized at various conditions during storage. Korean J. Food Nutr., 9, 314-318 |
8 | Hur, Y.J. and Hwang, I.K. (2002) The stablity of water-soluble and fat-soluble vitamins in milk by heat treatments. Korean J. Soc. Food Cookery Sci., 18, 487-494 과학기술학회마을 |
9 | Lee, N.K., Yoon, J.Y. and Lee, S.R. (1995) Changes in heavy metals and vitamin C contents during the storage of canned and bottled orange juice. Korean J. Food Sci. Technol., 27, 742-747 |
10 | Hong, H.D., Kim, S.S., Kim, K.T. and Choi, H.D. (1999) Change in quality of domestic apple juice concentrates during long-term storage. J. Korean Soc. Agric. Chem. Biotechnol., 42, 235-239 |
11 | Hwang, T.Y., Son, S.M., Lee, C.Y. and Moon, K.D. (2001) Quality changes of fresh-cut packaged fuji apples during storage. Korean J. Food Sci. Technol., 33, 469-473 |
12 | Hong, H.D., Kim, S.S., Kim, K.T. and Choi., H.D. (2001) Quality changes of apple juice concentrates with different storage temperature. Korean J. Food Nutr., 14, 28-33. |
13 | 한국 식품 개발 연구원. (1998) 국내산 사과주스 제품의 수출증대를 위한 고품질화 및 제품의 다양화 연구보고서. p. 1-238 |
14 | Kim, T.R., Whang, H.J. and Yoon, K.R. (1996) Mineral contents of Korean apple juice. Korean J. Food Sci. Technol., 28, 90-98 |
15 | Kobatakem, M., Kurata, H. and Komagata, K. (1978) Microbiological studies on fruit juice(I) Microorganisms found in commercial orange and apple juice. J. Food Hyg. Soc., 19, 449-456 DOI |
16 | Meydav, S., Saguy, I. and Kopelman, I.J. (1977) Browning determination in citrus products. J. Agric. Food Chem., 25, 602-604 DOI |
17 | Babsky, N.E., Toribio, J.L. and Lozano, J.E. (1986) Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci., 51, 564-567 DOI |
18 | Sapers, G.M. (1992) Chitosan enhances control of enzymatic browning in apple and pear juice by fiIteration. J. Food Sci., 57, 1192-1193 DOI |
19 | Janovitz-Klapp, A.H., Richard. F.C., Goupy. P.M. and Nicolas, J.J. (1990) Kinetics studies on apple polyphenol oxidase. J. Agric. Food Chem., 38, 1437-1441 DOI |