Spektralcharakteristik israelischer Orangenerzeugnisse

Translated title of the contribution: Spectral characteristics of Israeli orange products

Israel Saguy, Eli Cohen

Research output: Contribution to journalArticlepeer-review


Israeli orange juice, orange pulp and orange peel obtained from commercial processing plants during the 1981/82 processing season were analyzed for their spectral characteristics. UV-visible absorption of ethanolic solutions were analyzed. The absorption curves for the three products were similar, except for absorption intensities and lack of a distinct maximum at 280 nm for orange juice. The high variability in absorption characteristics observed in orange juice indicated that Isreali orange juice is strongly affected by environmental and agrotechnical factors.

Translated title of the contributionSpectral characteristics of Israeli orange products
Original languageGerman
Pages (from-to)386-388
Number of pages3
JournalEuropean Food Research and Technology
Issue number5
StatePublished - 1 May 1984
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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