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- Fellers, P.J.
- Journal of food science : an official publication of the Institute of Food Technologists 1988 v.53 no.6 pp. 1699-1702
- orange juice; grapefruit juice; pasteurization; polyethylene; shelf life; food quality
- ... Florida's chief orange and grapefruit cultivars were used to produce five freshly squeezed, unpasteurized, polyethylene-bottled juices using commercial conditions. Juices were stored at different temperatures. Shelf life depended primarily on storage temperature: -1.7 degrees C, 20-23 days; 1.1 degrees C, 16-22 days; 4.4 degrees C, 10-16 days; and 7.8 degrees C, 5-8 days. Staleness was the primary ...
- Fellers, P.J., et al. Show all 3 Authors
- Journal of food science 1986 v.51 no.5 pp. 1187-1190
- orange juice; concentrates; frozen foods; food quality; food composition; sensory properties
- ... Six commercial Florida-packed frozen concentrated orange juice samples drawn from the U.S. retail market on a monthly basis for 1 yr were evaluated for sensory attributes, color (by colorimeter), Brix, acid, and bottom pulp. Consumers rated flavor "like moderately" on a 9-point hedonic scale for every sample. The degree of sweetness and tartness of samples was "just right;" bitterness was somewhat ...