Mutual interference effects in the colorimetric methods used to determine the sugar composition of dietary fibre

Hudson, Geoffrey J.; Bailey, Barbara

doi:10.1016/0308-8146(80)90011-4

Cited by 7 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pectin was determined after sulfuric acid hydrolysis of the juice samples as amount of uronic acids reacting with carbazol, determined spectrophotometrically at 530 nm (Bitter and Muir 1962). The uronic acid results were calibrated against a standard curve of galacturonic acid and corrected for mutual interference effects as recommended by Hudson and Bailey (1980).…”

Section: Determination Of Total Phenols Color Protein Pectin and mentioning

confidence: 99%

Microfiltration of Red Berry Juice With Thread Filters: Effects of Temperature, Flow and Filter Pore Size

Bagger-Jørgensen

Casani

Meyer

2002

J Food Process Engineering

View full text Add to dashboard Cite

A series of experiments was conducted to demonstrate the applicability of a new Filtomat "thread filtration principle for microfiltration of semiprocessed blackcurrant juice and cherry juice. The effect of juice temperature (3-20C), flow L/h), andfilter pore size (3-10 p) on the transmembrane pressure, juice turbidity, protein, sugar, and total phenols levels was evaluated in a lab scale micro$ittration unit employing statistically designed factorial experiments. Thread microfiltration reduced significantly the turbidity of both juices. For blackcurrant juice, in all experiments, the turbidity was immediately reduced to the level required forfinished juice without compromising either the protein, the sugar or the phenols content. High flow rates increased the turbidity in blackcurrant juice, but did not afect cherry juice quality. Filtomat @ thread microfiltration therefore appears suitable as a novel technology for berry juice processing, especially for blackcurrant juice filtration.' Corresponding author: postal address as above, FAX: (+45) 45 49 88 22;

show abstract

Section: Determination Of Total Phenols Color Protein Pectin and mentioning

confidence: 99%

Microfiltration of Red Berry Juice With Thread Filters: Effects of Temperature, Flow and Filter Pore Size

Bagger-Jørgensen

Casani

Meyer

2002

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Pectin was determined after sulfuric acid hydrolysis of cherry juice samples as the amount of uronic acids reacting with carbazole, determined spectrophotometrically at 530 nm (17). The uronic acid results were calibrated against a standard curve of galacturonic acid and corrected for mutual interference effects as recommended by Hudson and Bailey (18).…”

Section: Cherry Juicementioning

confidence: 99%

Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice

Meyer

Koser

Adler‐Nissen

2001

J. Agric. Food Chem.

View full text Add to dashboard Cite

Several alternative strategies were examined for improving conventional juice fining procedures for cherry juice clarification and fining in laboratory-scale experiments: Centrifugation of freshly pressed juice from 1000g to 35,000g induced decreased turbidity according to a steep, negative power function. Individual and interactive effects on turbidity and haze formation in precentrifuged and uncentrifuged cherry juice of treatments with pectinase, acid protease, bromelain, gallic acid, and gelatin-silica sol were investigated in a factorial experimental design with 32 different parameter combinations. Gelatin-silica sol consistently had the best effect on juice clarity. Centrifugation of cherry juice (10,000g for 15 min) prior to clarification treatment significantly improved juice clarity and diminished the rate of haze formation during cold storage of juice. Both treatment of precentrifuged cherry juice with Novozym 89L protease and co-addition of pectinase and gallic acid improved cherry juice clarity and diminished haze levels. None of the alternative treatments produced the unwieldy colloids notorious to gelatin-silica sol treatment. The data suggest that several alternative clarification strategies deserve further consideration in large-scale cherry juice processing. Precentrifugation of juice before clarification and fining is immediately recommended.

show abstract

Composition of cell wall preparations of rice bran and germ

Maniñgat

Juliano

1982

Phytochemistry

View full text Add to dashboard Cite

Mutual interference effects in the colorimetric methods used to determine the sugar composition of dietary fibre

Cited by 7 publications

References 4 publications

Microfiltration of Red Berry Juice With Thread Filters: Effects of Temperature, Flow and Filter Pore Size

Microfiltration of Red Berry Juice With Thread Filters: Effects of Temperature, Flow and Filter Pore Size

Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice

Composition of cell wall preparations of rice bran and germ

Contact Info

Product

Resources

About