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- W2040254664 abstract "Strawberries for jam production frequently undergo extended storage in sulphite liquor before conversion into jam. Using 35S-labelled sulphite an extensive equilibration of 35S-labelled species between the fruit and the liquor has been demonstrated. Most of the loss of measurable SO2 was accounted for in terms of (i) the chemical reactions during storage and (ii) the physical losses during jam production. In this work approximately 78% of the liquor sulphite was taken up by the fruit; 98.5% of this either reacted chemically or was boiled off, viz. 38% was converted to non-volatile compounds during storage, a further 11% reacted during jam making, 50% was boiled off and 1.5% remained measurable in the jam." @default.
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- W2040254664 date "2007-06-28" @default.
- W2040254664 modified "2023-09-26" @default.
- W2040254664 title "Physical loss and chemical reactions of SO2 in strawberry jam production" @default.
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- W2040254664 doi "https://doi.org/10.1111/j.1365-2621.1980.tb00981.x" @default.
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