Freezing Orange Juice

Shrader, J. H.; Johnson, Arnold H.

doi:10.1021/ie50296a015

Cited by 14 publications

(8 citation statements)

References 6 publications

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“…Some research has been concerned with thresholds of metallic compounds. Shrader and Johnson (1934) reported that as little as 5 ppm iron or copper caused off-flavor in orange juice. Davies (1936) found that iron present in milk in the form of lactate produced a metallic flavor already at a concentration of 15 ppm.…”

Section: Introductionmentioning

confidence: 99%

Detection thresholds and taste qualities of iron salts

Lim

Lawless

2006

Food Quality and Preference

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Section: Introductionmentioning

confidence: 99%

Detection thresholds and taste qualities of iron salts

Lim

Lawless

2006

Food Quality and Preference

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“…The use of either has certain inherent disadvantages. Pure culture studies by Shrader & Johnson (1934), McFarlane (1942), Martinez & Appleman (1949), and Martinez (1950) indicate that E. coli does not survive for long periods in single strength juice. The results of Appleman & Hahn (1951), Hahn & Appleman (1952a,b) and possibly those of Faville, Hill & Parish (1951) show that survival of E .…”

Section: (B) Public Healthmentioning

confidence: 99%

The Origin and Significance of Faecal Bacteria in Citrus Juices

Appleman

1955

Journal of Applied Bacteriology

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“…Stralta and Stokes (1960) obtained growth of psychrophilic microorganisms from Antarctica at -7 "C. Ingraham and Stokes (1959) indicated that -10 "C is probably the lowest te~nperature reported at which microbial growth occurs. However, growth of bacteria at -20 O C was reported by Richardson andScherubel in 1909 (Michener andElliott 1964), and growth of yeasts has been observed at -17.8 "C (Shrader and Johnson 1934) and at -34OC (McCormack 1950), but their data are scanty. Many reports of growth at subzero temperatures appeared before modern refrigeration techniques became available.…”

Section: Introductionmentioning

confidence: 96%

Growth of psychrophilic microorganisms at subzero temperatures

Larkin¹,

Stokes²

1968

Can. J. Microbiol.

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In an attempt to find a suitable medium for determining the ability of psychrophilic bacteria and yeasts to grow at subzero temperatures, six antifreeze compounds were added individually and in combination to Trypticase soy broth and agar. The media were tested for their ability to support good growth of psychrophilic bacteria at 20 °C and to resist freezing at subzero temperatures. In general, media which supported good growth at 20 °C froze at −7 °C, whereas media which did not freeze at −7 °C did not support good growth at 20 °C. In supercooled liquid media, however, three species of Bacillus grew at −2 °C, one at −4.5 °C, and five at −5 to −7 °C. Generation times were approximately 4 days at −2 °C, 7 days at −4.5 °C, and 9 to 11 days at −5 to −7 °C. On supercooled growth-supporting agar media, two Gram-positive cocci, one Gram-negative rod, and four species of yeast grew at −2 °C. The latter also grew at −4.5 °C. Three species of Bacillus grew at −7 °C, and two at −10 °C.

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Freezing Orange Juice

Cited by 14 publications

References 6 publications

Detection thresholds and taste qualities of iron salts

Detection thresholds and taste qualities of iron salts

The Origin and Significance of Faecal Bacteria in Citrus Juices

Growth of psychrophilic microorganisms at subzero temperatures

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