{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T18:22:44Z","timestamp":1785608564298,"version":"3.56.0"},"reference-count":13,"publisher":"Oxford University Press (OUP)","issue":"6","license":[{"start":{"date-parts":[[2002,7,25]],"date-time":"2002-07-25T00:00:00Z","timestamp":1027555200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"},{"start":{"date-parts":[[2002,7,25]],"date-time":"2002-07-25T00:00:00Z","timestamp":1027555200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ifst.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2002,7,25]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Five apple juices were produced on a pilot scale by crushing the fruit, treating the mash with pectolytic enzymes, pressing, extracting water from the pomace, pasteurization, treatment of the juice with enzymes, combined gelatin\/silica sol fining and final ultrafiltration. The temperature of the mash treatment was either ambient or one of 30, 40, 50 or 60\u2003\u00b0C, in order to test whether this led to different compositional changes in the corresponding juices. The main emphasis was put on detection of d-galacturonic acid as the indicator substance for the extent of the enzymatic treatment. In the pasteurized raw juices after pressing we found values from 226 to 398\u2003mg\u2003L\u22121. A distinct increase of the galacturonic acid levels could be observed during the clarification steps. Enzymatic juice treatment raised the concentrations to 580\u2013720\u2003mg\u2003L\u22121. After ultrafiltration, final values of 790\u20131100\u2003mg\u2003L\u22121 were measured. Generally, the highest values were found in the 50\u2003\u00b0C sample, which is the optimum temperature for pectinase activity. This was also true for the colloid concentrations and polyphenols. The influence of the temperature of the enzymatic mash treatment on other characteristic juice parameters like total titratable acidity, density, sugar, and minerals concentrations was low.<\/jats:p>","DOI":"10.1046\/j.1365-2621.2002.00597.x","type":"journal-article","created":{"date-parts":[[2003,3,12]],"date-time":"2003-03-12T01:02:52Z","timestamp":1047430972000},"page":"653-660","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["The influence of enzymatic treatment of mash on the analytical composition of apple juice"],"prefix":"10.1093","volume":"37","author":[{"given":"Frank","family":"Will","sequence":"first","affiliation":[{"name":"Department of Viniculture and Beverage Engineering, University of Applied Sciences Wiesbaden, D-65366 Geisenheim ,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Knud","family":"Schulz","sequence":"additional","affiliation":[{"name":"Department of Food Technology, University of Applied Sciences Lippe, D-32657 Lippe ,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael","family":"Ludwig","sequence":"additional","affiliation":[{"name":"Department of Viniculture and Beverage Engineering, University of Applied Sciences Wiesbaden, D-65366 Geisenheim ,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Konrad","family":"Otto","sequence":"additional","affiliation":[{"name":"Department of Food Technology, University of Applied Sciences Lippe, D-32657 Lippe ,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helmut","family":"Dietrich","sequence":"additional","affiliation":[{"name":"Department of Viniculture and Beverage Engineering, University of Applied Sciences Wiesbaden, D-65366 Geisenheim ,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2002,7,25]]},"reference":[{"key":"2025030618372288000_b1","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1042\/cs0840407","article-title":"A novel method for measuring antioxidant capacity and application to monitoring the antioxidant status in premature neonates","volume":"84","author":"Miller","year":"1993","journal-title":"Clinical Science"},{"key":"2025030618372288000_b2","first-page":"425","article-title":"DLG-Qualit\u00e4tspr\u00fcfung f\u00fcr Fruchtgetr\u00e4nke","volume":"64","author":"Patz","year":"1997","journal-title":"Fl\u00fcssiges Obst"},{"key":"2025030618372288000_b3","author":"Rechner","year":"2001"},{"key":"2025030618372288000_b4","first-page":"227","article-title":"Antioxidative Wirkung von naturtr\u00fcben Apfels\u00e4ften: Einfluss der Apfelsorte und des Polyphenolgehaltes","volume":"66","author":"Rechner","year":"1999","journal-title":"Fl\u00fcssiges Obst"},{"key":"2025030618372288000_b5","first-page":"363","article-title":"Polyphenolanalytik von Fruchts\u00e4ften und Weinen mittels HPLC\/UV\/ECD an einer fluorierten RP-Phase","volume":"94","author":"Rechner","year":"1998","journal-title":"Deutsche Lebensmittel-Rundschau"},{"key":"2025030618372288000_b6","doi-asserted-by":"publisher","first-page":"117","DOI":"10.1016\/0008-6215(90)84011-i","article-title":"Structural features of hairy regions of pectins isolated from apple juice produced by the liquefaction process","volume":"206","author":"Schols","year":"1990","journal-title":"Carbohydrate Research"},{"key":"2025030618372288000_b7","first-page":"294","article-title":"Einsatz cellulasehaltiger Enzympr\u00e4parate zur Behandlung von Apfeltrester \u2013 Ern\u00e4hrungsphysiologische Aspekte der Ballaststoffe","volume":"67","author":"Sembries","year":"2000","journal-title":"Fl\u00fcssiges Obst"},{"key":"2025030618372288000_b8","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with Phoshotungstic acid reagents","volume":"37","author":"Singleton","year":"1965","journal-title":"American Journal of Enology and Viticulture"},{"key":"2025030618372288000_b9","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1007\/s002170000171","article-title":"Apple pomace liquefaction with pectinases and cellulases \u2013 analytical data of the corresponding juices","volume":"211","author":"Will","year":"2000","journal-title":"European Food Research and Technology"},{"key":"2025030618372288000_b10","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/0144-8617(92)90132-A","article-title":"Isolation, purification and characterization of neutral polysaccharides from extracted apple juice","volume":"18","author":"Will","year":"1992","journal-title":"Carbohydrate Polymers"},{"key":"2025030618372288000_b11","first-page":"530","article-title":"Einfluss der Maischeenzymierung auf den Restpektingehalt klarer Apfels\u00e4fte, Auswirkungen auf den Alkoholtest","volume":"59","author":"Will","year":"1992","journal-title":"Fl\u00fcssiges Obst"},{"key":"2025030618372288000_b12","first-page":"380","article-title":"Einfluss von Restpektinen auf die Cross-Flow Filtration von Apfelsaft, Ergebnisse enzymatischer Abbauversuche","volume":"25","author":"Will","year":"1992","journal-title":"Lebensmittel-Wissenschaft und Technologie"},{"key":"2025030618372288000_b13","first-page":"114","article-title":"Simultane Bestimmung von Mono-, Di- und Trigalacturons\u00e4ure in Apfels\u00e4ften mittels HPAEC","volume":"55","author":"Will","year":"2001","journal-title":"Lebensmittelchemie"}],"container-title":["International Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1046%2Fj.1365-2621.2002.00597.x","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/academic.oup.com\/ijfst\/article-pdf\/37\/6\/653\/60905415\/j.1365-2621.2002.00597.x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/ijfst\/article-pdf\/37\/6\/653\/60905415\/j.1365-2621.2002.00597.x.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T19:28:50Z","timestamp":1741289330000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/ijfst\/article\/37\/6\/653\/7913303"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2002,7,25]]},"references-count":13,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2002,7,25]]}},"URL":"https:\/\/doi.org\/10.1046\/j.1365-2621.2002.00597.x","relation":{},"ISSN":["0950-5423","1365-2621"],"issn-type":[{"value":"0950-5423","type":"print"},{"value":"1365-2621","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[2002,8]]},"published":{"date-parts":[[2002,7,25]]},"assertion":[{"value":"2002-07-25","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}