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Extra resources for Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures

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G. Richard and Coursin, 1984). Jones (1979a, b) tried to develop regression equations for citrus juices, but his success was limited by the range of samples available as a base set. This has been a common criticism of regression methods. The procedures can appear to define closely the characteristics of the samples examined, but are less accurate when applied to other juices. Cohen et al. (1984a) note that regression techniques are not used in routine quality control of Israeli citrus juices. In a different approach, non-parametric statistics have been used to detect adulteration (Schatzki and Vandercook, 1978).

Modern gas liquid chromatography (GLC) lipid analysis would seem a more effective route to that end. The whole process of fractionation was taken a step further by the use of an automated phosphorus analyser (Lifshitz and Geiger, 1985). The apparatus comprised an HPLC for separation, coupled to a 40-place turntable combining fraction collector, ashing furnace and colorimetric assay. Some 27 peaks were produced in separations of the perchloric acid-soluble phosphorus compounds in orange juice and most were identified.

Various other ratios of amino acids have been proposed by different workers and summarised (Ooghe, 1983). The second prospective advance in amino acid analysis relies on modern chromatographic techniques to resolve mixtures of optical isomers. The natural amino acids in orange juice are all L-isomers, and there is no evidence that this is changed by racemisation during processing. However, low cost synthetic acids are usually racemic mixtures of D and L forms; even protein hydrolysates contain some D acids formed by racemisation during hydrolysis.

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Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures by Su-Sen Chang; Dong-Hyun Kang


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