Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 455018
Title Effect of Processing on the Quality of Pineapple Juice
Author(s) Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, M.A.J.S. van
Source Food Reviews International 30 (2014)2. - ISSN 8755-9129 - p. 112 - 133.
DOI https://doi.org/10.1080/87559129.2014.883632
Department(s) Food Quality and Design
Onderwijsinstituut
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) orange juice - fruit juices - ascorbic-acid - ananas-comosus - food-industry - amino-acids - saccharomyces-cerevisiae - phytochemical properties - neosartorya-fischeri - thermal-degradation
Abstract Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.
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