Open AccessSTANDARDIZATION OF FRUIT JUICES: INTERRELATIONSHIPS WITH THEIR TECHNOLOGY AND BIOCHEMISTRY 1
Author(s) -
PILNIK W.
Publication year - 1977
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1977.tb00940.x
Subject(s) - standardization , status quo , food science , microbiology and biotechnology , fruit juice , business , marketing , political science , biology , law
. The establishment of universally recognized standards for fruit juices is an important instrument for facilitating international trade with these products. This is attempted by the Joint ECE/FAO Codex Alimentarius Group of Experts on Standardization of Fruit Juices. Many members of this group are active food scientists and technologists. Often they find themselves in a conflict situation: Science and technology mean renewal and change, whereas standardization means fixing a status quo. Almost all sections of a fruit juice standard provide examples for this situation and several of them are discussed. The fear is expressed that standards which are too rigid and the lack of a procedure to adapt them to new findings will be deterrents for scientists and technologists to exercise their creativity in the fruit juice field.