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Storage Stability of Grapefruit Syrups
Author(s) -
ONAYEMI O.,
BRUEMMER JOSEPH H.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb14982.x
Subject(s) - chemistry , citrus paradisi , food science , grapefruit juice , adsorption , ion exchange , organic chemistry , ion , botany , biology , rutaceae , pharmacology , pharmacokinetics
Ion exchange resins and polymeric adsorbents were used to remove bitterness (flavanones), color destabilizing compounds and microbial growth promoting compounds from clarified grapefruit juice. The syrups prepared from the treated grapefruit sera were stable against color and microbial deterioration in storage.