Application of Crystallization with Additives to Cloudy and Clear Apple Juice
Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kahl, Johannes [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer Science+Business Media New York 2016 |
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| Übergeordnetes Werk: |
Enthalten in: Food analytical methods - New York, NY : Springer, 2008, 10(2016), 1 vom: 13. Juli, Seite 247-255 |
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| Übergeordnetes Werk: |
volume:10 ; year:2016 ; number:1 ; day:13 ; month:07 ; pages:247-255 |
| Links: |
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| DOI / URN: |
10.1007/s12161-016-0575-6 |
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| Katalog-ID: |
SPR025168347 |
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| 520 | |a Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. | ||
| 650 | 4 | |a Crystallization with additives |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Fruit juice |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Busscher, Nicolaas |4 aut | |
| 700 | 1 | |a Doesburg, Paul |4 aut | |
| 700 | 1 | |a Mergardt, Gaby |4 aut | |
| 700 | 1 | |a Will, Frank |4 aut | |
| 700 | 1 | |a Schulzova, Vera |4 aut | |
| 700 | 1 | |a Hajslova, Jana |4 aut | |
| 700 | 1 | |a Ploeger, Angelika |4 aut | |
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10.1007/s12161-016-0575-6 doi (DE-627)SPR025168347 (SPR)s12161-016-0575-6-e DE-627 ger DE-627 rakwb eng Kahl, Johannes verfasserin aut Application of Crystallization with Additives to Cloudy and Clear Apple Juice 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. Crystallization with additives (dpeaa)DE-He213 Fruit juice (dpeaa)DE-He213 Busscher, Nicolaas aut Doesburg, Paul aut Mergardt, Gaby aut Will, Frank aut Schulzova, Vera aut Hajslova, Jana aut Ploeger, Angelika aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 1 vom: 13. Juli, Seite 247-255 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:1 day:13 month:07 pages:247-255 https://dx.doi.org/10.1007/s12161-016-0575-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 1 13 07 247-255 |
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10.1007/s12161-016-0575-6 doi (DE-627)SPR025168347 (SPR)s12161-016-0575-6-e DE-627 ger DE-627 rakwb eng Kahl, Johannes verfasserin aut Application of Crystallization with Additives to Cloudy and Clear Apple Juice 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. Crystallization with additives (dpeaa)DE-He213 Fruit juice (dpeaa)DE-He213 Busscher, Nicolaas aut Doesburg, Paul aut Mergardt, Gaby aut Will, Frank aut Schulzova, Vera aut Hajslova, Jana aut Ploeger, Angelika aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 1 vom: 13. Juli, Seite 247-255 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:1 day:13 month:07 pages:247-255 https://dx.doi.org/10.1007/s12161-016-0575-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 1 13 07 247-255 |
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10.1007/s12161-016-0575-6 doi (DE-627)SPR025168347 (SPR)s12161-016-0575-6-e DE-627 ger DE-627 rakwb eng Kahl, Johannes verfasserin aut Application of Crystallization with Additives to Cloudy and Clear Apple Juice 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. Crystallization with additives (dpeaa)DE-He213 Fruit juice (dpeaa)DE-He213 Busscher, Nicolaas aut Doesburg, Paul aut Mergardt, Gaby aut Will, Frank aut Schulzova, Vera aut Hajslova, Jana aut Ploeger, Angelika aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 1 vom: 13. Juli, Seite 247-255 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:1 day:13 month:07 pages:247-255 https://dx.doi.org/10.1007/s12161-016-0575-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 1 13 07 247-255 |
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10.1007/s12161-016-0575-6 doi (DE-627)SPR025168347 (SPR)s12161-016-0575-6-e DE-627 ger DE-627 rakwb eng Kahl, Johannes verfasserin aut Application of Crystallization with Additives to Cloudy and Clear Apple Juice 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. Crystallization with additives (dpeaa)DE-He213 Fruit juice (dpeaa)DE-He213 Busscher, Nicolaas aut Doesburg, Paul aut Mergardt, Gaby aut Will, Frank aut Schulzova, Vera aut Hajslova, Jana aut Ploeger, Angelika aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 1 vom: 13. Juli, Seite 247-255 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:1 day:13 month:07 pages:247-255 https://dx.doi.org/10.1007/s12161-016-0575-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 1 13 07 247-255 |
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10.1007/s12161-016-0575-6 doi (DE-627)SPR025168347 (SPR)s12161-016-0575-6-e DE-627 ger DE-627 rakwb eng Kahl, Johannes verfasserin aut Application of Crystallization with Additives to Cloudy and Clear Apple Juice 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2016 Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. Crystallization with additives (dpeaa)DE-He213 Fruit juice (dpeaa)DE-He213 Busscher, Nicolaas aut Doesburg, Paul aut Mergardt, Gaby aut Will, Frank aut Schulzova, Vera aut Hajslova, Jana aut Ploeger, Angelika aut Enthalten in Food analytical methods New York, NY : Springer, 2008 10(2016), 1 vom: 13. Juli, Seite 247-255 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:10 year:2016 number:1 day:13 month:07 pages:247-255 https://dx.doi.org/10.1007/s12161-016-0575-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 10 2016 1 13 07 247-255 |
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Kahl, Johannes @@aut@@ Busscher, Nicolaas @@aut@@ Doesburg, Paul @@aut@@ Mergardt, Gaby @@aut@@ Will, Frank @@aut@@ Schulzova, Vera @@aut@@ Hajslova, Jana @@aut@@ Ploeger, Angelika @@aut@@ |
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Kahl, Johannes |
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Kahl, Johannes misc Crystallization with additives misc Fruit juice Application of Crystallization with Additives to Cloudy and Clear Apple Juice |
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Application of Crystallization with Additives to Cloudy and Clear Apple Juice Crystallization with additives (dpeaa)DE-He213 Fruit juice (dpeaa)DE-He213 |
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Application of Crystallization with Additives to Cloudy and Clear Apple Juice |
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application of crystallization with additives to cloudy and clear apple juice |
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Application of Crystallization with Additives to Cloudy and Clear Apple Juice |
| abstract |
Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. © Springer Science+Business Media New York 2016 |
| abstractGer |
Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. © Springer Science+Business Media New York 2016 |
| abstract_unstemmed |
Abstract The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods. © Springer Science+Business Media New York 2016 |
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| title_short |
Application of Crystallization with Additives to Cloudy and Clear Apple Juice |
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https://dx.doi.org/10.1007/s12161-016-0575-6 |
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Busscher, Nicolaas Doesburg, Paul Mergardt, Gaby Will, Frank Schulzova, Vera Hajslova, Jana Ploeger, Angelika |
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Busscher, Nicolaas Doesburg, Paul Mergardt, Gaby Will, Frank Schulzova, Vera Hajslova, Jana Ploeger, Angelika |
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| doi_str |
10.1007/s12161-016-0575-6 |
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2024-07-03T14:17:41.539Z |
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| score |
7.399227 |