Juice browning

Figure 3 Photodegradation of different colchicine preparations during seven days-storage in diffuse daylight. (A) tincture of colchicum, white glass bottles, (o) tincture of colchicum, brown glass bottles, ( ) colchicum pressed juice, white glass bottles, (a) colchicum pressed juice, brown glass bottles. Source. From Ref. 9.

Figure 2. The effect of oxygen concentration on grapefruit juice browning at 23 2°C.

Figure 3. Correlation between oxygen concentration and grapefruit juice browning at 4, 16 and 32 days of storage at 23 2°C.

Figure 7. The effect of ascorbic acid oxidation by ascorbic acid oxidase on grapefruit juice browning under different conditions. A, the presence of nitrogen k, control in the presence of 9.65 pinole oxygen/ml juice ...

Kim, C.Y. et al. Inhibition of polyphenol oxidase and peach juice browning by onion extract. Food Sci. 

The entire snlfur dioxide addition should be made at the same time. It should be fully homogenized into the juice. Sulfiting at concentrations below 50 mg/1 should be avoided, since this only delays oxidation phenomena and juice browning in time, aU of the oxygen contained in the juice is consumed. The worst method consists of... 

In the production of opalescent or natural-type apple juice, ascorbic acid is added to the fmit pulp before pressing, or to the juice as it comes from the press, to retain more of the apple flavor (4). Ascorbic acid addition and pasteurization of the juice as soon as possible after pressing prevent polyphenol oxidation, which causes browning and contributes to pulp flocculation. 

Natural style juices that contain the cloud are increasing in popularity, especiaHy apple juices, because these retain more fresh flavor if processed carefuUy. Optimum processing conditions chill the fmit to 4°C before milling, add 500 ppm ascorbic acid to retard browning, press under nitrogen, and flash pasteurize the juice as quickly as possible (4). 

Saft, m. juice sap lymph fluid, liquid, liquor, sirup, gravy, -blau, n. sap blue, -braim, n. sap brown, -fiuss, m. flow of sap or juice or liquor. 

LOWN K S, BAILEY D G, FONTANA R J, JANARDAN S K, ADAIR C H, FORTLAGE L A, BROWN M B, GUO w, WATKINS p B (1997) Grapefruit juice increases felodipine oral availability in humans by decreasing intestinal CYP3A protein expression. J Clin Invest. 99 2545-53. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

Caramel color interacts with other food components. As an example, a concentration higher than 700 ppm caramel in cola increased the rate of hydrolysis of the aspartame, forming alpha-L-aspartyl-L-phenylalanine. Caramelization products inhibited enzymic browning by 85.8 and 72.2% when heated at pH 4 and 6, respectively, for 90 min. The highest inhibitory activity was found for the fraction with molecular weight of 1000 to 3000. Caramel is often used for adulteration of juices and other foods like honey or coffee. It can be determined by quantification of marker molecules such as 5-HMF, 4-Mel, and DFAs. ... 

UF is used to clarify various fruit juices (apple, grape, pear, pineapple, cranberry, orange, lemon) which are recovered as the permeate [Blanch et al., AlChE Symp. Ser. 82, 59 (1986)]. UF has also been used to remove pigments and reducing browning in wine production [Kosikowski in Membrane Separations in Biotechnology, McGregor (ed.), Marcel Dekker, New York, 1986]. 

C. A. Browne12 studied the cellulosio material obtained by fermentation of Louisiana sugar cane juice. His results substantiated those of A. J. Brown, and he further showed that since the nitrogen content of the membranes was only 0.2%, chitin could only be present with the cellulose membrane in traces, if at all. 

Lopez-Nicolas JM, Perez-Lopez AJ, Carbonell-Barrachina A and Garcia-Carmona F. 2007. Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin. J Agric Food Chem 55(23) 9655-9662. 

Ozoglu H and Bayindirli A. 2004. Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control 13 213-221. 

Potassium, along with nitrogen and phosphorus, is an essential element needed for plant growth. In plants, it occurs mostly as K+ ion in cell juice. It is found in fruit or seed. Deficiency can cause curling leaves, yellow or brown coloration of leaves, weak stalk and diminished root growth. Potassium deficiency has been associated with several common animal ailments. Potassium is in extracellular fluid in animals at lower concentrations than sodium. 

The word opium comes from the Greek opos (juice) or opion (poppy juice). According to the Oxford English Dictionary, opium is a reddish-brown, strongiy scented addictive drug prepared from the thickened dried iatex of the unripe cap-suies of the opium poppy, Papaver somniferum, used illicitly as a narcotic, and occasionally medicinally as a sedative and analgesic. ... 

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