Ascorbic acid and colour changes in citrus fruit juices during processing.

Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.

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Abstract

CITRUS fruit lUiCes are a good source of vitamin C, and its retention in the juice dunng processmg and storage is important from the standpoint of their nutritive value. The retention of the natural colour of the juice after processing is also important. Changes in vitamin C content and colour changes in citrus and other fruit juices during processing have been investigated by several workersl- H in U.S.A. and U.K. Work on similar lines in India appears to be scanty. The retention of ascorbic acid and colour changes in indigenous citrus fruit juices during processing have been investigated in this Institute.

Item Type:	Article
Uncontrolled Keywords:	citrus fruit juices, colour changes, processing, Ascorbic Acid
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 May 2013 06:16
Last Modified:	02 May 2013 06:16
URI:	http://ir.cftri.res.in/id/eprint/3106

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