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- W2113885828 abstract "A chemical procedure (based on the use of ion-exchange resins) is described for the evaluation of the concentrations of orange juice compounded squashes and soft drinks. The method depends upon the evaluation of the natural constituent betaine which, after resin exchange separation, is precipitated as the reineckate and finally evaluated titrimetrically using standard caustic soda.Results obtained on a series of authentic orange juices of different origin show that the method is reliable, convenient and less time consuming compared with normal N, P and K evaluation and possesses the advantage of being less susceptible to the influence of soft drink additives.The method appears to be specific for citrus fruits; for example, the evaluation of orange juice in admixture with apple juice presents no undue difficulty.The mean betaine value for single strength orange juice determined by the described method is 72·4 mg/100 g with a standard error of the mean of 0·6 mg.The standard deviation over the range of 56 samples is 4·5 mg with a coefficient of variation of 6·2%." @default.
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- W2113885828 date "1966-07-01" @default.
- W2113885828 modified "2023-09-26" @default.
- W2113885828 title "Chemical evaluation of orange juice in compounded soft drinks" @default.
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- W2113885828 doi "https://doi.org/10.1002/jsfa.2740170708" @default.
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