TY - JOUR
T1 - Characteristics of Israeli Citrus Peel and Citrus Juice
AU - COHEN, E.
AU - SHARON, R.
AU - VOLMAN, L.
AU - HOENIG, R.
AU - SAGUY, I.
PY - 1984/7
Y1 - 1984/7
N2 - Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.
AB - Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.
UR - http://www.scopus.com/inward/record.url?scp=84985216679&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1984.tb10376.x
DO - 10.1111/j.1365-2621.1984.tb10376.x
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AN - SCOPUS:84985216679
SN - 0022-1147
VL - 49
SP - 987
EP - 990
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -