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Effect of thermal pasteurization on Valencia orange juice color and pigments

Effect of thermal pasteurization on Valencia orange juice color and pigments

Lebensmittel-Wissenschaft und -Technologie 36(1): 153-156

ISSN/ISBN: 0460-1173

DOI: 10.1016/s0023-6438(02)00087-7

Changes in carotenoid pigment content and juice color due to thermal pasteurization of Valencia orange juices were studied. Total carotenoid pigment content loss was significant (P<0.05) after thermal pasteurization at 90 degrees C for 30 s. Thermal effects on carotenoid pigment contents, especially on violaxanthin (-46.4%) and antheraxanthin (-24.8%), were clearly observed.

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Accession: 003736339

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