Quality Changes in Pulp-containing Apple Juice upon Addition of Vitamin C |
Park, Nan-Young
(Keimyung Foodex Co., Ltd)
Kim, Jae-Hhoa (Bio Organic Technology Co., Ltd) Seo, Ji-Hyung (Div. of Food, Beverage & Culinary Art, Youngnam college of Science & Technology) Woo, Sang-Cheul (Department of Fire Safety Management, Daegu Health College) Jeong, Yong-Jin (Department of Food Science & Technology, Keimyung University) |
1 | Choi, Y.H. and Lee, S.J. (2005) A survey on uses, preference and recognition of apple. Korean J. Food Cul., 204-213 과학기술학회마을 |
2 | Elkins, E.R., Matthys, A., Lyon, R. and Huang, C.J. (1996) Characterization of commercially produces apple juice concentrate. J. Food Comp. Anal., 9, 43-56 DOI ScienceOn |
3 | 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 |
4 | Park, N.Y., Kim, J.W., Woo, S.C. and Jeong, Y.J. (2010) Quality changes in apple juice containing pulp upon sterilization by hot water. Korean J. Food Preserv., 17, 230-235 과학기술학회마을 |
5 | Joo, H.K., Cho, K.Y., Park, J.K., Cho, K.S., Chae, S.K. and Ma, S.J. (1993) Food analysis(1), Yulim Moonhoasa, p.356-359 |
6 | SAS Institute, Inc. SAS User's Guide. (2001) Statistical Analysis Systems Institute, Cary, NC, USA |
7 | Jang, K.W., Hur, J.K., Kim, S.K. and Baek, Y.J. (1996) Effects of pasteurization and storge temperatures on the quality of orange juice. Korean J. Food Sci. Technol., 28, 8-14 |
8 | Lee, N.K., Yoon, J.Y. and Lee, S.R. (1995) Changes in heavy metals and vit. C contents during the storage of canned and bottled orange juice. Korean J. Food Sci. Technol., 27, 742-748 |
9 | Sapers, G.M. (1992) Chitosan enhances control of enzymatic browning in apple and pear juice by filtration. J. Food Sci., 57, 1192-1193 DOI |
10 | Meydav, S., Saguy, I. and Kopelman, I.J. (1977) Browning determination in citrus products. J. Agric. Food Chem., 25, 602-604 DOI |
11 | Yun, H.J., Lim, S.Y., Hur, J.M., Jeong, J.W., Yang, S.H. and Kim, D.H. (2007) Changes of functional compounds in, and texture characteristics of, apples, during postirradiation storage at different temperatures. Korean J. Food Preserv., 14, 239-246 과학기술학회마을 |
12 | Toribio, J.L. and Lozano, J.E. (1984) Nonenzymatic browning on apple juice concentrate during storage. J. Food Sci., 49, 889-892 DOI |
13 | 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 |
14 | Kobatake, M., Kurata, H. and Komagata, K. (1978) Microbiological studies on fruit juice(I) Microorganism found in commercial orange and apple juice. J. Food Hyg. Soc. Japan., 19, 449-456 DOI |
15 | 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 |
16 | Park, N.Y., Baek, C.H., Yim, G.Y., Oh, H.S., Kim, S.H., Yoo, S.Y. and Jeong, Y.J. (2008) Monitoring of patulin content in domestic apples of processing and market products. Korean J. Food Preserv., 550-555 과학기술학회마을 |
17 | 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 |
18 | www.mifaff.go.kr/농림수산식품부, 농림통계연보(2007) |
19 | Whang, H.J. and Kim, S.S. (1999) Analysis of mineral in Korean apple juice by inductively coupled plasma. Korean J. Food Nutr., 12, 344-349 |
20 | 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 |
21 | Hong, H.D., Kim, S.S., Kim, K.T. and Choi, H.D. (2001) Quality change of apple juice concentrate with different storage temperature. Korean J. Food Nutr., 14, 28-33 |