Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104340
Title The mechanism of cloud loss phenomena in orange juice
show extra info.
[door] J.J.P. Krop
Author(s) Krop, J.J.P.
Publisher Wageningen : Pudoc
Publication year 1974
Description 107 p.
Series title Verslagen Landbouwkundige Onderzoekingen (830)
Notes Proefschrift Wageningen
Ook verschenen als handelsuitgave
ISBN 9022005453
Tutors Pilnik, Prof. Dr. W.
Graduation date 1974-12-12
Dissertation no. 606
Author abstract show abstract
The importance of many factors for the cloud stability of orange juice was investigated. By the determination of methanol, cloud loss of orange juice could be ascribed directly to the action of pectin esterase. However, clarification only occurs if calcium ions are available to precipitate the low methoxy pectin formed by pectin esterase. This mechanism was confirmed when the addition of pectic acid clarified the orange juice artificially.

Clarification did not occur if the formation of high polymer calcium pectate was prevented either by degrading the juice pectin by a purified pectin lyase before substantial action of pectin esterase, or by enzymic hydrolysis by a yeast polygalacturonase of the low methoxy pectin formed. Methanol determinations showed that cloud stabilization had been achieved in spite of normal action of pectin esterase.

Methods to determine cloud stability have been discussed. Literature on the research of cloud stability of fruit juices, on pectic substances and pectic enzymes, and on methods to determine pectin esterase have been reviewed.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08202,606
FORUM ; STACKS ; NN08200,606
Keyword(s) (cab) orange juice
Categories Physical Operations
Publication type PhD thesis
Language English
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