Effect of the addition of commercial pectin and ethylene diamine tetra acetic acid on quality parameters of mandarin nectars
Sulieman, M.
Effect of the addition of commercial pectin and ethylene diamine tetra acetic acid on quality parameters of mandarin nectars [electronic resource]. تأثير إضافة البكتين التجارى واثيلين داى امين تترا اسيتك اسيد على جودة مشروب اليوسفى. - p.557-570
Includes references.
Mandarin nectar is considered one of the dominant citrus beverage. It contains valuable nutrients, pleasant aroma" and a vital role in human body. Quality parameters of mandarin nectars such as cloud stability, viscosity, color, and vitamin C content control the consumer acceptance of these products. The results indicated that nectar containing 30 and 40% juice gave poor vitamin C, color, aroma, taste, mouthfeel and cloud stahility comparing with the nectar having 50% juice.
Summary in Arabic.
Mandarin orange--Quality.
Acetic acid--Physiological effect.
Ethylene industry.
Nectaries.
Effect of the addition of commercial pectin and ethylene diamine tetra acetic acid on quality parameters of mandarin nectars [electronic resource]. تأثير إضافة البكتين التجارى واثيلين داى امين تترا اسيتك اسيد على جودة مشروب اليوسفى. - p.557-570
Includes references.
Mandarin nectar is considered one of the dominant citrus beverage. It contains valuable nutrients, pleasant aroma" and a vital role in human body. Quality parameters of mandarin nectars such as cloud stability, viscosity, color, and vitamin C content control the consumer acceptance of these products. The results indicated that nectar containing 30 and 40% juice gave poor vitamin C, color, aroma, taste, mouthfeel and cloud stahility comparing with the nectar having 50% juice.
Summary in Arabic.
Mandarin orange--Quality.
Acetic acid--Physiological effect.
Ethylene industry.
Nectaries.