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Chemical composition of some natural and processed orange juices
Author(s) -
Sawyer R.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140505
Subject(s) - food science , orange juice , orange (colour) , chemistry , pulp (tooth) , composition (language) , chemical composition , organic chemistry , art , medicine , literature , pathology
The composition of juice from fresh oranges of a type used in the preparation of processed juice, is compared with that of prepared ‘pulp extracts’ and manufactured concentrates of varied origin. Some indication of the means of the detection of adulteration in trade concentrates from one particular growing area is given together with a basis for assessment of general quality.