Journal of Food Science · 1986 · 94 citations · 17 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryVegetable ScienceFood AcidsFruit BiochemistryFruit QualityJuice ProcessingOrganic AcidsSugar AnalysisFruit Organic AcidsJuice Composition AnalysisJuice Quality PreservationOrganic Acids In FoodsSugar Content MeasurementVegetable Juices
ABSTRACT The effect of break temperature on changes in organic acids and sugars in canned juices made from VF145‐7879 and UC 82B tomatoes was investigated by HPLC. Oxalic, citric, galacturonic, malic and pyrrol‐ idonecarboxylic acids were shown to be present in the canned juices. Oxalic and galacturonic acids decreased as the break temperature increased. Fructose was present in slightly higher amounts than glucose. Break temperature did not cause significant changes in sugar content of the canned juices made from UC 82B tomatoes.
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