Orange juice - Knowledge

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types of orange used to produce orange juice are the Pineapple orange, Valencia orange, and Washington Navel oranges from Florida and California. The manufacturing journey begins when oranges are delivered to processing plants by trucks holding about 35,000 to 40,000 pounds of fruit. The fruit is unloaded at the plant for inspection and grading to remove unsuitable fruit before the oranges enter the storage bins. An automatic sampler removes oranges for determination of acid and soluble solids. The bins are organized based on ratio of soluble solids to acids in order to blend oranges appropriate to produce juice with uniform flavor. After the fruit leaves the bins, they are scrubbed with detergent on a rotary brush washer and subsequently rinsed with potable water. Throughout the processing stages, there are multiple points with facilities that inspect oranges and discard damaged fruit.

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rejected include indication of mold, rot, and ruptured peels. Afterwards, the oranges are separated based on size through machines prior to juice extraction. There are a number of different ways orange juice industry leaders extract their oranges. Some common methods include halving the fruit and pressing/reaming the orange to extract juice from the orange. One instrument inserts a tube through the orange peel and forces the juice out through the tube by squeezing the entire orange. Despite the variety of machines used to extract juices, all machines have commonalities in that they are rugged, fast, easy to clean and have the ability to reduce peel extractives into the juice. The extracted juice product does not contain the orange peel, but it may contain pulp and seeds, which are removed by finishers.

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concentration process. Specific cold-pressed orange oils are used to restore the lost aroma and volatile flavors. After the addition of fresh juice, the brix content is reduced to 42 °F. The fresh juice is referred to as "cut-back" in the industry and attributes to 7-10% of the total juice. Orange peel oil is also added if the oil content is below the required level. The concentrate is then further cooled in a continuous cooler or cold wall tank to 20 to 25 °F. The concentrate is canned using steam injection methods to sterilize the lid and develop a vacuum in the can. The cans then undergo final freezing where they are conveyed on a perforated belt in an air blast at -40 °F. After freezing, the product is stored at 0 °F in a refrigerated warehouse.

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sugar can be added to the juice depending on if the product will be a sweetened or unsweetened beverage. Following blending, the orange juice is deaerated where the air is incorporated into the juice during extraction. The benefits of deaeration include the elimination of foaming, which improves the uniformity of can fill and improvement regarding the efficiency of the heat exchanger. Orange peel oil is essential for maximum flavor, but according to U.S. standards for Grades of Canned Orange Juice, 0.03% of recoverable oil is permitted. Deoiling through the use of vacuum distillation is the mechanism used to regulate the amount of peel oil in the juice. Condensation separates the oil and the aqueous distillate, which is returned to the juice.

1373:. However, pulpy orange juice precipitates based on a rate dependent on the diameter, density, and viscosity of the suspended particles as well as the suspending juice. In order to remain suspended in orange juice, pulp particles must have appropriate particle size, charge, and specific gravity. Depending on type of processing method, the size of pulp particles ranges from 2–5 millimeters (0.08–0.2 in). Those that are smaller than 2 mm (0.08 in) are known to be more stable, so it is beneficial to reduce the size of particles by incorporating hydrocolloids to the juice product. Hydrocolloids would decrease the rate of sediment formation and decrease the falling rate of pulp particles. 1144:

process, the juice is generally rapidly heated to 197 °F for about 40 seconds. Several industry leaders use flash pasteurization, which is carried out by tubular or plate-type heat exchangers. In order to prevent overheating, turbulent flow is vital to heat the juice rapidly. Cans are filled with the pasteurized juice and inverted immediately to allow the juice to sterilize the inside parts of the lid. The orange juice filled can is sealed and cooled to 90 to 100 °F by spinning on the conveyor belt under cool water sprays. Quality of storage is determined by time and temperature. Juice must be stored at cool temperatures to prevent deterioration.

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to modify the rheology of food systems. Hydrocolloids impact viscosity through flow behavior and mechanical solid properties like texture. Some common hydrocolloids that are used to stabilize juice products include gellan gum, sodium carboxymethylcellulose, xanthan, guar gum, and gum Arabic. The aforementioned hydrocolloids are generally used in the production of imitation orange juices and are often referred to as synthetic hydrocolloids. Pectin is the hydrocolloid found in natural orange juices.

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solution of sugars, pectin, and organic acids while the dispersed matter is formed through cellular tissue comminuted in fruit processing. Specifically, the cloudiness of the juice is caused by pectin, protein, lipid, hemicellulose, cellulose, hesperidin, chromoplastids, amorphous particles, and oil globules. In particular the chemical composition of the cloud consists of 4.5-32% pectin, 34-52% protein, 25% lipids, 5.7% nitrogen, 2% hemicellulose, 2% ash, and less than 2% cellulose.

4718: 4706: 3267: 3257: 1361:. Heat treatment stabilizes the cloud through enzyme inactivation and enhances the turbidity of a stable cloud formation. The increase in serum viscosity is due to the extraction of pectic substances into the serum. Based on Stoke's law, the increase in serum viscosity is the cause for the enhanced cloud stability. In relation to pulp volume, the pulp from heated juices was finer and more compact than unheated juice pulp, which was voluminous and fluffy. 666: 1096: 976: 3127: 1037: 4730: 36: 1441:

in the specific interaction of neutral sugars of pectin and the sugar moiety of hesperidin. A polymer that has a high structural content of neutral sugar branches interacts with hesperidin more tightly and strongly than that of a low content of neutral sugar branches. The interaction between pectin and hesperidin is one of the factors that enable the colloidal suspension in orange juice to be stable.

1211:. According to the FDA, orange juice from concentrate is a mixture of water with frozen concentrated orange juice or concentrated orange juice for manufacturing. Additional ingredients into the mixture may include fresh/frozen/pasteurized orange juice from mature oranges, orange oil, and orange pulp. Furthermore, one or more of the following optional sweetening ingredients may be added: 1111:

screened in order to remove seeds and large pieces of pulp. The juice is then heated to 190 to 200 °F in order to inactivate natural enzymes found in the juice. The concentration step occurs in a high vacuum evaporator where the water content in the juice is evaporated while the juice sugar compounds and solids are concentrated. The vacuum evaporator is a low temperature

1420:. Pectin methyl-esterase is the enzyme responsible for hydrolyzing carboxymethyl esters and liberating free carboxyl groups and methyl alcohols. The free carboxyl groups interact with cations to form insoluble pectic acid divalent metal ion complexes. These metal ion complexes precipitate in the juice and carry all the colloids in orange juice with it. The enzyme would 1437:

carboxyl content, the presence of cations, and is favored at a high water activity. Charge-charge repulsions along with the presence of neutral side chains are essential in inhibiting intermolecular association among pectin molecules. The methyl ester content in orange juice determines hydrophobic character, which is favored at low water activity.

602:, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as " 650:

concentrate into a measured volume of water and stir. However, by the 1980s, food scientists developed a fresher-tasting juice known as reconstituted ready-to-serve juice. Eventually in the 1990s, "not from concentrate" (NFC) orange juice was developed. Orange juice is a common breakfast beverage in the United States.

1056:, Hamlin) have different properties, and a producer may mix cultivar juices to get the desired taste. Orange juice usually varies between shades of orange and yellow, although some ruby red or blood orange varieties are a reddish-orange or even pinkish. This is due to different pigmentation in ruby red oranges. 1248:

the same kind. Any restored flavour or pulp must come from the same species of orange. Sugar may be added to the orange juice for regulating the acidic taste or sweetening, but must not exceed 150g per litre of orange juice. Across the UK, the final orange juice from concentrate product must contain a minimum

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The oil globules adsorbed to the cloud particles stabilize the suspension by decreasing the average density of particles to bring it closer to that of the serum. However, large amounts of oil can be problematic as they cause complete breakdown of suspensions by causing cloud particles to float to the

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For Canadian markets, orange juice must be the fruit juice obtained from clean, sound, and mature oranges. The juice must also contain a minimum of 1.20 milliequivalents of free amino acids per 100 millilitres, contain a minimum of 115 milligrams of potassium per 10 milliliters, and possess a minimum

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The concentrated juice is held in a cold wall tank and is stored at or below 35 °F to prevent browning and development of undesired flavors. Next, a small amount of fresh juice is added to the concentrated juice to restore natural and fresh flavors of orange juice that have been lost through the

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There is a specific interaction between pectin and hesperidin through the sugar moieties in the hesperidin molecule. Through acid hydrolysis, the rhamnose and glucose sugar moieties are removed from hesperidin, which breaks the interaction between hesperidin and pectin. Hydrogen bonding plays a role

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Hydrocolloids are long-chain polymers that form viscous dispersions and gels if dispersed in water. They have a number of functional properties in food products including emulsifying, thickening, coating, gelling, and stabilization. The main reason hydrocolloids are used in foods is their capability

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On a molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. The main organic acids found in orange juice are citric, malic, and ascorbic acid. The major sugars found in orange juice are sucrose, glucose, and fructose. There are approximately 13 phenolic compounds

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The processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process. Then the fruit is cleaned and washed thoroughly and orange oil is taken from the peel of the orange. Next, the juice is extracted from the orange and is

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The solution behavior of pectin is strongly influenced by a number of factors including hydrogen bonding, ionic character, and hydrophobic character. Hydrogen bonding is favored when pH is less than pKa while the ionic character is favored when pH is greater than pKa. Ionic character relies on free

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When orange juice is heat treated there is an increase in the number of fine particles and decrease in that of coarse particles. The fine particles in particular are responsible for the appearance, color, and flavor of orange juice. Heat treatment plays a vital role on pulp volume, cloud stability,

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The cloud is the portion of suspended particles that range in size from 0.05 micrometers to a few hundred micrometers in orange juice. The cloud is responsible for several sensory attributes in orange juice including color, aroma, texture, and taste. The continuous medium of the cloud consists of a

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In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Any lost flavour or pulp of the orange juice during the initial concentration process may be restored in the final product to be equivalent to an average type of orange juice of

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Because such processes remove the distinct aroma compounds that give orange juice a fresh-squeezed taste, producers later add back these compounds in a proprietary mixture, called a "flavor pack", in order to improve the taste and to ensure a consistent year-round taste. The compounds in the flavor

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Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Just as "from concentrate" processing, most "not from concentrate" processing reduces the natural flavor from the juice. The largest producers of "not from concentrate"

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Commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. Additionally, some juice is further processed by drying and later

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between cloud particles and thus begin to agglomerate. Agglomeration of cloud particles will prevent free flow characteristics, which is essential in the juice. A high zeta potential will inhibit particle-particle agglomeration and maintain the free flowing nature as well as uniform dispersion in

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The oranges then go through roller conveyors, which expose all sides of the fruit. The roller conveyors are efficiently built as they are well lighted, installed at a convenient height, and width to ensure all inspectors can reach the fruit to determine inadequacies. Some reasons why fruit may be

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Single strength orange juice (SSOJ) can either be "not from concentrate" (NFC) orange juice or juice that is reconstituted from a concentrate with the addition of water to reach a specific single strength brix level. The processing of SSOJ also begins with the selection of orange. The most common

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Finishers have a screw-type design that comprises a conical helical screw enclosed in a cylindrical screen with perforations the size of 0.020 to 0.045 inches. Thereafter, the finished orange juice flows through blending tanks where the juice is tested for acid and soluble solids. At this stage,

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which causes the suspension to physically decompose. The cloud can break apart and the citrus juice will clarify if the suspension becomes unstable. The activity of pectin methyl esterase increased the interaction between pectin and cloud proteins, which led to protein-pectin flocculation. The

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The next step is one of the most vital in the processing of orange juice. Pasteurization is important in destroying naturally occurring enzymes that are associated with deterioration of the juice. Pectinesterase is infamous for its deteriorative activity in orange juice. In the pasteurization

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By 1949, orange juice processing plants in Florida were producing over 10 million gallons of concentrated orange juice. Consumers liked concentrated canned orange juice as it was affordable, tasty, convenient, and high in vitamin C. The preparation was simple: empty the container of frozen

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magazine describes as containing "highly engineered additives." Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. According to the citrus industry, the

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National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).

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citric acid. Added orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice is permitted. Orange juice is also permitted to contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative,

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insoluble material of the cloud clumps in conditions above 70 °C (158 °F) and at a pH of 3-4 at which proteins coagulate and flocculate. Cloud flocculation is enhanced at pH 3.5 and can result in clarification, which is undesirable in orange juice.

1115:, which operates at a temperature between 60 and 80 °F. Evaporators work in a continuous manner in that fresh juice is added as concentrate is being constantly removed. The concentration process increases the soluble solid portion of the juice from 12 ° 774:, and futures contracts have traded in New York since 1966. Options on FCOJ were introduced in 1985. From the late 1950s to the mid-1980s, the product had the greatest orange juice market share, but not-from-concentrate juices surpassed FCOJ in the 1980s. 641:-packed lemon crystals because of their unappetizing taste. Thus the US government searched for a food that would fulfill the nutritional needs of the soldiers, have a desirable taste, and prevent diseases such as scurvy. The US federal government and the 1894:

Alhabeeb H, Sohouli MH, Lari A, Fatahi S, Shidfar F, Alomar O, Salem H, Al-Badawi IA, Abu-Zaid A. (2020). "Impact of orange juice consumption on cardiovascular disease risk factors: a systematic review and meta-analysis of randomized-controlled trials".

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Fresh-squeezed, the unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to

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sent juice samples to independent laboratories, and found that while fresh-squeezed juice naturally contained about 1.19 milligrams of ethyl butyrate per liter, juice that had been commercially processed had levels as high as 8.53 milligrams per liter.

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much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931,

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Kelebek, Hasim; Selli, Serkan; Canbas, Ahmet; Cabaroglu, Turgut (March 2009). "HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan".

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worked with a group of scientists to develop a product superior to the canned orange juice available in the 1940s. The result was frozen concentrated orange juice; this was not until three years after the war had ended.

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is a measure of the magnitude of electrostatic forces between particles, which affect repulsion, and attraction between particles. A low zeta value signifies that the repulsive forces will not be able to overcome

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surface. The particles in the cloud have a negative charge that decreases with decreasing pH. In accordance with cloud stability, the hydration of particles is more significant than their electrical charge.

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Bagheri, Leila; Mousavi, Mohammad E.; Madadlou, Ashkan (2 September 2014). "Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum".

1622: 625:. As a result, some government nutritional advice has been adjusted to encourage substitution of orange juice with raw fruit, which is digested more slowly, and limit daily consumption. 2819:

Clarification of Valencia orange juice is influenced by specific activity of thermolabile pectinmethylesterase, inactive PME-pectin complexes and the changes in serum soluble components

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FCOJ producers generally use evaporators to remove much of the water from the juice in order to decrease its weight and decrease transportation costs. Other juice producers generally

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to juice beyond what is naturally found in the orange. Some also include other nutrients. Often, additional vitamin C is added to replace that destroyed in pasteurization. Additional

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level of 11.2, excluding the additional sweetening ingredients. Vitamins and minerals may be added to the orange juice in accordance with Regulation (EC) 1925/2006.

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packs are derived from orange peels by squeezing the oil out of them. Producers do not mention the addition of flavor packs on the label of the orange juice.

885:), which possesses nearly 65% of the market share. Tropicana also has a large presence in Latin America, Europe, and Central Asia. Competing products include 2549: 1208: 4298: 4293: 2064: 1868: 2458: 1681: 4686: 1657: 1612: 2747:

Filippi, M. V.; Genovese, D. B.; Lozano, J. E. (2008). "Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification".

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reading of at least 9.7, excluding the sweetening ingredients, and contain between 0.5 and 1.8 percent of acid by weight calculated as

1972: 1537:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 2661: 1500: 770:

The product was developed in 1948 at the University of Florida's Citrus Research and Education Center. Since, it has emerged as a

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Removing the oxygen also strips out flavor-providing compounds, and so manufacturers add a flavor pack in the final step, which

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Fellers, P.J. (November 1988). "Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene-Bottled Citrus Juice".

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that differentiates itself from the competition by being locally owned and using only Florida grown oranges; Tropicana and

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Kyriakidis, N.B (November 1999). "Use of pectinesterase for detection of hydrocolloids addition in natural orange juice".

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level of 11.8, which indicates the percentage of orange juice soluble solids, excluding any added sweetening ingredients.

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As of 2020, consumption of orange juice was under preliminary research for the potential to improve nutrition and affect

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the cloud and clarify the orange juice. Thus, in order to keep the orange juice cloud intact, it is vital to inactivate

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Due to the importance of oranges to the economy of Florida, "the juice obtained from mature oranges of the species

3004: 756:, and oils extracted during the vacuum concentration process may be added back to restore flavor and nutrition ( 2090: 1872: 1001: 2450: 2913:

Klavons, Jerome A.; Bennett, Raymond D. (May 1995). "Preparation of Alkyl Esters of Pectin and Pectic Acid".

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Orange juice is a suspension that consists of heterogeneous particles in a clear serum. A serum is the clear

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tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including

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UV 280 nm chromatogram after UHPLC separation of commercial orange juice, showing, amongst other peaks,

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A cup serving (250 millilitres or 8 ounces) of fresh orange juice is 88% water and contains 26 grams of

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process that eliminated this problem and significantly increased the market for canned orange juice.

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and filtered before being evaporated under vacuum and heat. After removal of most of the water, this

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Pectin is the soluble polymeric material in the pulp of oranges, which contains 75% of carboxyl of

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Mizrahi, Shimon; Berk, Zeki (May 1970). "Physico-chemical characteristics of orange juice cloud".

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filtered water should be used when reconstituting frozen juice, devoid of minerals, chlorine, etc.

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from fish oils are added to orange juice. Low-acid varieties of orange juice also are available.

916: 2033: 4796: 4756: 4573: 4550: 3780: 3760: 1428:. Pectinesterase is inactivated by heating the juice for 1 minute at 90 °C (194 °F). 1327: 728: 3925: 3755: 2344: 1714: 420: 4766: 4671: 4603: 4525: 3910: 2211: 1932: 1783: 814: 792: 433: 4776: 4761: 4327: 3296: 3260: 1220: 1163: 841: 472: 446: 4401: 3413: 1965: 1672: 1408:

in that their chemical composition includes a chain structure of axial-axial α-1.4-linked

8: 4635: 4618: 4477: 4264: 3530: 2997: 1409: 1336: 752:, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Essences, 561:

for adults, except for potassium, which is estimated based on expert recommendation from

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In orange juice, pulp is responsible for desirable flow properties, taste, flavor, and

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in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids,

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Film clip showing the production and packaging of frozen orange juice concentrate.

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When water is added to freshly thawed concentrated orange juice, it is said to be

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and hybrids thereof" was adopted as the official beverage of Florida in 1967.

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The health value of orange juice is debatable: it has a high concentration of

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does not require the contents of flavor packs to be detailed on a product's

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If the suspension in orange juice is not stable, the cloud particles can

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In the United States, orange juice is regulated and standardized by the

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Milani, Jafar; Maleki, Gisoo (2012). "Hydrocolloids in Food Industry".

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Mexico City merchant with his freshly squeezed orange juice, March 2010

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absorbance value for total polyphenolics of 0.380. Sweeteners such as

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is unstable when the zeta potential is less than 25 mv in magnitude.

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Chemistry and technology of citrus, citrus products and byproducts

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Maroulis, Zacharias B.; Saravacos, George D. (2 August 2007).

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University of California, Riverside Citrus Variety Collection

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regions that have side chains of arabinose, galactose, and

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Production process and distinction between juice products

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the juice so that it can be sold much later in the year.

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In the United Kingdom, major orange juice brands include

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United States and Agricultural Research Service (1956).

2188:. Au.todaytonight.yahoo.com. 5 July 2010. Archived from 847: 2651:"Wales Fruit Juices and Fruit Nectars Regulations 2013" 2387:"Frozen Concentrated Orange Juice From Florida Oranges" 721: 2844: 2092:

Journal of Food Science and Technology - Google Boeken

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use a production process where the juice is placed in

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Brief film clip of orange juice processing from 1968.

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United States Department of Health and Human Services

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varieties are often used for sparkling juice drinks.

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the juice and later adding water to the concentrate.

1580:"How fruit juice went from health food to junk food" 1448: 1242: 1255: 1198: 1082:orange juices have become available on the market. 739: 4687:University of California Citrus Experiment Station 2212:"New York Times Article on Orange Juice Additives" 1680: 1534:Dietary Reference Intakes for Sodium and Potassium 1174:solids may be added. The orange juice must have a 2882:Food Industrial Processes - Methods and Equipment 2342: 1871:. British Soft Drinks Association. Archived from 1753:"Misunderstanding Orange Juice as a Health Drink" 410: 206: 4748: 2973:From the State Library & Archives of Florida 2945:Squeezed: What You Don't Know about Orange Juice 1788:. The Meals Series. AltaMira Press. p. 90. 720:content, orange juice is acidic, with a typical 1091:Manufacture of frozen concentrated orange juice 2912: 2789:Journal of the Science of Food and Agriculture 2241: 2239: 1897:Critical Reviews in Food Science and Nutrition 905:use a mixture of domestic and foreign stock). 3297: 2998: 2979:Industrial processing of natural orange juice 2751:. Food Engineering series. pp. 391–397. 1489: 1311:after the precipitation of the cloud through 1085: 873:In the U.S., the major orange juice brand is 2879: 2847:Journal of Dispersion Science and Technology 2314:"Don't Get Squeezed When Shopping for Juice" 1937:: CS1 maint: multiple names: authors list ( 1637: 1147: 868: 677:(including 21 grams of sugar), two grams of 2786: 2254:. United States Department of Agriculture. 2236: 2062: 1843:"Florida Memory, State beverage of Florida" 1293: 1004:. Unsourced material may be challenged and 3304: 3290: 3005: 2991: 2520:"Code of Federal Regulations Sec. 146.145" 2488: 2307: 2305: 2303: 1707: 1497:United States Food and Drug Administration 827:A small fraction of fresh orange juice is 2826: 2550:"Code of Federal Regulations Sec. 101.30" 2126: 1431: 1024:Learn how and when to remove this message 2816: 2687:"European Regulation (EC) No. 1925/2006" 2414: 2412: 2410: 2408: 2384: 2115:Handbook of Fruits and Fruit Processing. 1781: 1746: 1744: 1264: 1260: 1152: 1094: 1035: 851: 808:One common component of flavor packs is 664: 2817:Ackerley, Jennifer Lynn (August 2002). 2749:Food Engineering: Integrated Approaches 2380: 2378: 2300: 2248:"Making Orange Juice Taste Even Better" 2157: 1817:"2012 Florida Statutes, Chapter 15.032" 1385: 777: 735:Commercial orange juice and concentrate 701:, with moderate amounts (11-19% DV) of 4749: 3330:Australian and Papuan wild limes group 2577: 2575: 2514: 2512: 2445: 2443: 2441: 2245: 1996: 1729:from the original on 27 September 2016 1660:from the original on 16 September 2016 1610: 1592:from the original on 28 September 2016 822: 3285: 2986: 2840: 2838: 2812: 2810: 2782: 2780: 2778: 2776: 2742: 2740: 2484: 2482: 2480: 2478: 2476: 2405: 2393:from the original on 7 September 2021 2246:Flores, Alfredo (15 September 2004). 2224:from the original on 28 November 2012 2028: 2026: 2024: 1763:from the original on 7 September 2021 1750: 1741: 1678: 1577: 1364: 1302: 1127:Manufacture of "not from concentrate" 1063:is a mutant of the sweet orange. The 1048:Common orange juice is made from the 848:Freshly squeezed, unpasteurized juice 4729: 2375: 2258:from the original on 1 December 2009 2071:from the original on 24 January 2012 2044:from the original on 3 December 2014 1951:To prevent off-flavor, distilled or 1695:from the original on 12 January 2022 1052:. Different cultivars (for example, 1002:adding citations to reliable sources 969: 908:In Australia, Daily Juice (owned by 744:Commercial squeezed orange juice is 43:Nutritional value per 250 ml (1 cup) 2572: 2509: 2438: 2385:Matthews, Richard F. (April 1994). 2311: 2288:from the original on 20 August 2016 2117:Blackwell Publishing, 2006. p. 327. 1646:"Should I still drink fruit juice?" 13: 3125: 2937: 2927:10.1111/j.1365-2621.1995.tb09815.x 2835: 2807: 2773: 2737: 2697:from the original on 6 August 2017 2473: 2363:from the original on 13 April 2023 2172:10.1111/j.1365-2621.1988.tb07819.x 2021: 1966:"Frozen Concentrated Orange Juice" 1823:from the original on 12 April 2013 1511:from the original on 27 March 2024 965: 14: 4808: 2958: 2461:from the original on 13 July 2017 2127:Dickinson, Joy (7 January 2007). 2009:from the original on 24 June 2014 1978:from the original on 10 June 2012 1849:from the original on 20 July 2012 1643: 1625:from the original on 30 July 2016 1611:Walter, Peter (12 January 2014). 1347: 1243:Regulations in the United Kingdom 669:A glass of orange juice with pulp 4728: 4717: 4716: 4705: 4704: 3266: 3265: 3256: 3255: 3244: 2423:(Report). USDA. pp. 24–28. 1578:Saner, Emine (17 January 2014). 1451: 1376: 1256:Physical and chemical properties 1199:Regulations in the United States 974: 740:Frozen concentrated orange juice 34: 2977:Natural orange juice processing 2947:, Yale Agrarian Studies, 2010, 2906: 2873: 2709: 2679: 2643: 2607: 2542: 2336: 2270: 2204: 2186:"Statement from National Foods" 2178: 2151: 2120: 2107: 2083: 2056: 1999:"Ask an Academic: Orange Juice" 1990: 1958: 1945: 1887: 1861: 1835: 1809: 1751:Braun, Adee (6 February 2014). 1715:"Water, drinks and your health" 1559:from the original on 9 May 2024 1404:. Pectic compounds are complex 53:468.6 kJ (112.0 kcal) 2312:Kay, Liz F (17 October 2010). 1997:Walker, Andrea (14 May 2009). 1775: 831:. Canned orange juice retains 757: 689:(table). One cup supplies 112 1: 3969:Fingered citron/Buddha's hand 2503:10.1016/S0268-005X(99)00034-X 2252:Agricultural Research Service 2129:"Doc Phillips: The Real Deal" 1909:10.1080/10408398.2020.1865263 1482: 637:, American soldiers rejected 610:rehydrating the juice, or by 21:Orange juice (disambiguation) 4407:Dried lime tea (noomi basra) 2859:10.1080/01932691.2013.834422 2757:10.1007/978-0-387-75430-7_29 2731:10.1016/j.microc.2008.10.008 1205:Food and Drug Administration 926: 799:Food and Drug Administration 660: 643:Florida Department of Citrus 557:Percentages estimated using 7: 1444: 574:is a liquid extract of the 550:Link to USDA Database entry 10: 4813: 3311: 2034:"Taste Test: Orange Juice" 1412:unit along with blocks of 1389: 1086:Processing and manufacture 628: 18: 4700: 4627: 4614:Johann Christoph Volkamer 4561: 4506: 4445: 4384: 4352: 4323:Orange-flowered oxanthera 4307: 4278: 4226: 4204: 4191: 4132: 4091: 4081: 4058: 4030: 3992: 3944: 3746:Myrtle-leaved orange tree 3736:Midknight Valencia Orange 3424: 3383: 3319: 3239: 3196: 3180: 3137: 3123: 3029: 3020: 3012: 1337:Van der Waals attractions 1148:Standards and regulations 895:Florida's Natural Growers 869:Major orange juice brands 556: 546: 542: 534: 522: 518: 510: 497: 484: 471: 458: 445: 432: 419: 398: 394: 390: 377: 364: 351: 338: 322: 305: 289: 272: 255: 238: 228: 215: 194: 190: 186: 179: 175: 159: 155: 151: 141: 131: 121: 105: 101: 97: 87: 77: 61: 57: 47: 42: 33: 3271:Category:Vegetable juice 2113:Yiu H. Hu, József Barta 2063:Donaldson James, Susan. 1971:. ICE Futures US. 2012. 1782:Anderson, H. A. (2013). 1294:Composition of the cloud 899:agricultural cooperative 681:, and 0.5 grams each of 4599:Walter Tennyson Swingle 4579:Lena B. Smithers Hughes 4270:Brown River finger lime 2965:Orange juice production 2915:Journal of Food Science 2801:10.1002/jsfa.2740210508 2160:Journal of Food Science 1723:National Health Service 1113:falling film evaporator 729:cardiovascular diseases 559:US recommendations 16:Juice made from oranges 4574:Robert Willard Hodgson 4265:Australian finger lime 3781:Palestinian sweet lime 3761:New Zealand grapefruit 3131: 2554:www.accessdata.fda.gov 2524:www.accessdata.fda.gov 1819:. The Florida Senate. 1432:Interactions of pectin 1278: 1207:(FDA or USFDA) of the 1107: 1045: 857: 670: 563:the National Academies 4672:List of citrus fruits 4245:Australian round lime 3911:Variegated pink lemon 3129: 2719:Microchemical Journal 2220:. 17 September 2008. 1406:heteropolysaccharides 1268: 1261:Molecular composition 1153:Regulations in Canada 1105: 1039: 891:The Coca-Cola Company 855: 668: 181:Vitamins and minerals 4328:Large-leaf oxanthera 4240:New Guinea wild lime 3261:Category:Fruit juice 2560:on 14 September 2003 2530:on 15 September 2003 2346:Food Plant Economics 2040:. March–April 2014. 1785:Breakfast: A History 1386:Properties of pectin 1290:, and ferulic acid. 1231:, dried corn syrup, 998:improve this section 842:flash pasteurization 778:Not from concentrate 19:For other uses, see 4636:The Citrus Industry 4619:Herbert John Webber 4478:Orange flower water 4333:Wavy-leaf oxanthera 3531:Fairchild tangerine 1410:d-galacturonic acid 949:omega-3 fatty acids 931:Some producers add 838:Dr. Philip Phillips 823:Canned orange juice 30: 4787:Symbols of Florida 4677:Mother Orange Tree 4339:Oxanthera brevipes 4299:Clymenia polyandra 4294:Clymenia platypoda 4255:Maiden's wild lime 4250:Russell River lime 4002:Cleopatra mandarin 3861:Smith Red Valencia 3581:Indian wild orange 3204:Cold-pressed juice 3132: 2943:Alissa Hamilton: 2491:Food Hydrocolloids 2455:laws.justice.gc.ca 2217:The New York Times 2139:on 16 January 2014 1679:Philipson, Alice. 1365:Properties of pulp 1303:Physical structure 1279: 1221:invert sugar syrup 1108: 1046: 875:Tropicana Products 858: 815:Cook's Illustrated 793:Cook's Illustrated 671: 524:Other constituents 28: 4782:Orange production 4744: 4743: 4657:Cold-hardy citrus 4642:Citrus production 4376:Trifoliate orange 4348: 4347: 4316: 4287: 4233: 4211: 4187: 4186: 4099:Hong Kong kumquat 4045:Mountain "citron" 4022:Willowleaf orange 3771:Orangelo/Chironja 3716:Melanesian papeda 3536:Florentine citron 3417: 3279: 3278: 2899:978-953-307-905-9 2766:978-0-387-75429-1 2356:978-1-4200-0579-0 2324:on 3 January 2012 2318:The Baltimore Sun 2192:on 4 October 2013 2038:Cooks Illustrated 1903:(12): 3389–3402. 1875:on 26 August 2006 1795:978-0-7591-2165-2 1544:978-0-309-48834-1 1103: 1034: 1033: 1026: 569: 568: 514: 513: 4804: 4732: 4731: 4720: 4719: 4708: 4707: 4647:Citrus rootstock 4604:Chōzaburō Tanaka 4562:Citrus botanists 4412:Grapefruit juice 4314: 4285: 4260:Mount White lime 4231: 4209: 4202: 4201: 4197:wild limes group 4133:Kumquat hybrids 4089: 4088: 3994:Mandarin oranges 3841:Satsuma mandarin 3601:Jamaican tangelo 3411: 3306: 3299: 3292: 3283: 3282: 3269: 3268: 3259: 3258: 3251:Drink portal 3249: 3248: 3247: 3007: 3000: 2993: 2984: 2983: 2931: 2930: 2910: 2904: 2903: 2877: 2871: 2870: 2853:(9): 1222–1229. 2842: 2833: 2832: 2830: 2814: 2805: 2804: 2784: 2771: 2770: 2744: 2735: 2734: 2713: 2707: 2706: 2704: 2702: 2683: 2677: 2676: 2674: 2672: 2667:on 6 August 2017 2666: 2660:. Archived from 2655: 2647: 2641: 2640: 2638: 2636: 2631:on 6 August 2017 2630: 2624:. Archived from 2619: 2611: 2605: 2604: 2602: 2600: 2594: 2588:. Archived from 2587: 2579: 2570: 2569: 2567: 2565: 2556:. Archived from 2546: 2540: 2539: 2537: 2535: 2526:. Archived from 2516: 2507: 2506: 2486: 2471: 2470: 2468: 2466: 2447: 2436: 2435: 2433: 2431: 2416: 2403: 2402: 2400: 2398: 2382: 2373: 2372: 2370: 2368: 2340: 2334: 2333: 2331: 2329: 2320:. Archived from 2309: 2298: 2297: 2295: 2293: 2282:www.ars.usda.gov 2274: 2268: 2267: 2265: 2263: 2243: 2234: 2233: 2231: 2229: 2208: 2202: 2201: 2199: 2197: 2182: 2176: 2175: 2166:(6): 1699–1702. 2155: 2149: 2148: 2146: 2144: 2135:. Archived from 2133:Orlando Sentinel 2124: 2118: 2111: 2105: 2104: 2102: 2100: 2095:. 1 January 2004 2087: 2081: 2080: 2078: 2076: 2060: 2054: 2053: 2051: 2049: 2030: 2019: 2018: 2016: 2014: 1994: 1988: 1987: 1985: 1983: 1977: 1970: 1962: 1956: 1949: 1943: 1942: 1936: 1928: 1891: 1885: 1884: 1882: 1880: 1865: 1859: 1858: 1856: 1854: 1839: 1833: 1832: 1830: 1828: 1813: 1807: 1806: 1804: 1802: 1779: 1773: 1772: 1770: 1768: 1748: 1739: 1738: 1736: 1734: 1711: 1705: 1704: 1702: 1700: 1684: 1676: 1670: 1669: 1667: 1665: 1641: 1635: 1634: 1632: 1630: 1608: 1602: 1601: 1599: 1597: 1575: 1569: 1568: 1566: 1564: 1527: 1521: 1520: 1518: 1516: 1493: 1477:Grapefruit juice 1461: 1456: 1455: 1454: 1219:, invert sugar, 1119:to 60-70 °Brix. 1104: 1029: 1022: 1018: 1015: 1009: 978: 970: 693:and 149% of the 414: 327: 310: 294: 277: 260: 243: 217:Vitamin A equiv. 210: 177: 176: 38: 31: 27: 4812: 4811: 4807: 4806: 4805: 4803: 4802: 4801: 4792:Florida culture 4772:Florida cuisine 4747: 4746: 4745: 4740: 4696: 4667:Japanese citrus 4652:Citrus taxonomy 4623: 4609:Ikuro Takahashi 4584:David Mabberley 4557: 4502: 4453:Calcium citrate 4441: 4392:Calamansi juice 4380: 4358: 4356: 4344: 4315:(former genera) 4313: 4303: 4286:(former genera) 4284: 4274: 4232:(former genera) 4230: 4222: 4210:(former genera) 4208: 4196: 4194: 4183: 4140:Citrofortunella 4134: 4128: 4124:Malayan kumquat 4119:Jiangsu kumquat 4092:Kumquat species 4077: 4054: 4026: 3988: 3984:Yemenite citron 3979:Moroccan citron 3964:Diamante citron 3959:Corsican citron 3940: 3906:Valencia orange 3801:Ponderosa lemon 3671:Kobayashi mikan 3541:Forbidden fruit 3491:Cara cara navel 3451:Bergamot orange 3426: 3425:True and hybrid 3420: 3379: 3375:Ryukyu mandarin 3365:Mountain citron 3355:Mandarin orange 3315: 3310: 3280: 3275: 3245: 3243: 3235: 3192: 3176: 3139:Vegetable juice 3133: 3121: 3025: 3016: 3011: 2961: 2940: 2938:Further reading 2935: 2934: 2911: 2907: 2900: 2878: 2874: 2843: 2836: 2815: 2808: 2785: 2774: 2767: 2745: 2738: 2714: 2710: 2700: 2698: 2685: 2684: 2680: 2670: 2668: 2664: 2658:www.food.gov.uk 2653: 2649: 2648: 2644: 2634: 2632: 2628: 2622:www.food.gov.uk 2617: 2613: 2612: 2608: 2598: 2596: 2592: 2585: 2581: 2580: 2573: 2563: 2561: 2548: 2547: 2543: 2533: 2531: 2518: 2517: 2510: 2487: 2474: 2464: 2462: 2449: 2448: 2439: 2429: 2427: 2417: 2406: 2396: 2394: 2383: 2376: 2366: 2364: 2357: 2341: 2337: 2327: 2325: 2310: 2301: 2291: 2289: 2276: 2275: 2271: 2261: 2259: 2244: 2237: 2227: 2225: 2210: 2209: 2205: 2195: 2193: 2184: 2183: 2179: 2156: 2152: 2142: 2140: 2125: 2121: 2112: 2108: 2098: 2096: 2089: 2088: 2084: 2074: 2072: 2061: 2057: 2047: 2045: 2032: 2031: 2022: 2012: 2010: 1995: 1991: 1981: 1979: 1975: 1968: 1964: 1963: 1959: 1953:reverse osmosis 1950: 1946: 1930: 1929: 1892: 1888: 1878: 1876: 1867: 1866: 1862: 1852: 1850: 1841: 1840: 1836: 1826: 1824: 1815: 1814: 1810: 1800: 1798: 1796: 1780: 1776: 1766: 1764: 1749: 1742: 1732: 1730: 1713: 1712: 1708: 1698: 1696: 1688:Daily Telegraph 1677: 1673: 1663: 1661: 1642: 1638: 1628: 1626: 1609: 1605: 1595: 1593: 1576: 1572: 1562: 1560: 1545: 1528: 1524: 1514: 1512: 1494: 1490: 1485: 1457: 1452: 1450: 1447: 1434: 1394: 1388: 1379: 1367: 1350: 1305: 1296: 1263: 1258: 1245: 1201: 1155: 1150: 1129: 1095: 1093: 1088: 1078:Many brands of 1065:mandarin orange 1030: 1019: 1013: 1010: 995: 979: 968: 966:Types of orange 929: 871: 850: 825: 785:aseptic storage 780: 742: 737: 724:of around 3.5. 716:Because of its 663: 655:Citrus sinensis 631: 588:valencia orange 552: 547: 505: 492: 479: 466: 453: 440: 427: 415: 385: 372: 359: 346: 333: 325: 317: 308: 300: 292: 284: 275: 267: 258: 250: 241: 223: 211: 182: 171: 166: 143:Polyunsaturated 133:Monounsaturated 117: 112: 73: 68: 24: 17: 12: 11: 5: 4810: 4800: 4799: 4794: 4789: 4784: 4779: 4774: 4769: 4764: 4759: 4742: 4741: 4739: 4738: 4726: 4714: 4701: 4698: 4697: 4695: 4694: 4689: 4684: 4679: 4674: 4669: 4664: 4659: 4654: 4649: 4644: 4639: 4631: 4629: 4628:Related topics 4625: 4624: 4622: 4621: 4616: 4611: 4606: 4601: 4596: 4591: 4589:Clément Rodier 4586: 4581: 4576: 4571: 4569:Clara H. Hasse 4565: 4563: 4559: 4558: 4556: 4555: 4554: 4553: 4543: 4538: 4533: 4528: 4523: 4518: 4512: 4510: 4504: 4503: 4501: 4500: 4495: 4490: 4485: 4480: 4475: 4470: 4465: 4460: 4455: 4449: 4447: 4443: 4442: 4440: 4439: 4434: 4429: 4424: 4419: 4414: 4409: 4404: 4399: 4394: 4388: 4386: 4382: 4381: 4379: 4378: 4366: 4364: 4354:Related genera 4350: 4349: 4346: 4345: 4343: 4342: 4335: 4330: 4325: 4319: 4317: 4305: 4304: 4302: 4301: 4296: 4290: 4288: 4276: 4275: 4273: 4272: 4267: 4262: 4257: 4252: 4247: 4242: 4236: 4234: 4224: 4223: 4221: 4220: 4214: 4212: 4199: 4189: 4188: 4185: 4184: 4182: 4181: 4176: 4171: 4166: 4161: 4156: 4151: 4145: 4143: 4130: 4129: 4127: 4126: 4121: 4116: 4111: 4106: 4101: 4095: 4093: 4086: 4079: 4078: 4076: 4075: 4070: 4064: 4062: 4056: 4055: 4053: 4052: 4047: 4042: 4040:Celebes papeda 4036: 4034: 4028: 4027: 4025: 4024: 4019: 4014: 4009: 4004: 3998: 3996: 3990: 3989: 3987: 3986: 3981: 3976: 3971: 3966: 3961: 3956: 3950: 3948: 3942: 3941: 3939: 3938: 3933: 3928: 3926:Xã Đoài orange 3923: 3918: 3916:Volkamer lemon 3913: 3908: 3903: 3898: 3893: 3888: 3883: 3878: 3873: 3868: 3863: 3858: 3853: 3848: 3843: 3838: 3833: 3828: 3823: 3818: 3813: 3808: 3803: 3798: 3793: 3791:Pixie mandarin 3788: 3783: 3778: 3773: 3768: 3763: 3758: 3753: 3748: 3743: 3738: 3733: 3728: 3723: 3718: 3713: 3708: 3703: 3698: 3693: 3691:Lemonade fruit 3688: 3683: 3678: 3673: 3668: 3663: 3658: 3653: 3651:Kinkoji unshiu 3648: 3643: 3638: 3636:Kawachi bankan 3633: 3628: 3623: 3618: 3613: 3608: 3603: 3598: 3593: 3588: 3583: 3578: 3576:Imperial lemon 3573: 3568: 3563: 3558: 3553: 3548: 3543: 3538: 3533: 3528: 3523: 3518: 3513: 3508: 3503: 3498: 3493: 3488: 3483: 3478: 3473: 3468: 3463: 3458: 3453: 3448: 3443: 3438: 3432: 3430: 3422: 3421: 3419: 3418: 3406: 3401: 3396: 3390: 3388: 3381: 3380: 3378: 3377: 3372: 3367: 3362: 3357: 3352: 3350:Kumquats group 3347: 3342: 3337: 3332: 3326: 3324: 3317: 3316: 3309: 3308: 3301: 3294: 3286: 3277: 3276: 3274: 3273: 3263: 3253: 3240: 3237: 3236: 3234: 3233: 3228: 3223: 3222: 3221: 3211: 3206: 3200: 3198: 3194: 3193: 3191: 3190: 3184: 3182: 3178: 3177: 3175: 3174: 3169: 3164: 3159: 3154: 3149: 3143: 3141: 3135: 3134: 3124: 3122: 3120: 3119: 3114: 3109: 3104: 3099: 3094: 3089: 3084: 3079: 3074: 3069: 3064: 3059: 3054: 3049: 3044: 3039: 3033: 3031: 3027: 3026: 3023:List of juices 3021: 3018: 3017: 3010: 3009: 3002: 2995: 2987: 2981: 2980: 2974: 2968: 2960: 2959:External links 2957: 2956: 2955: 2939: 2936: 2933: 2932: 2921:(3): 513–515. 2905: 2898: 2872: 2834: 2806: 2795:(5): 250–253. 2772: 2765: 2736: 2725:(2): 187–192. 2708: 2678: 2642: 2606: 2595:on 4 July 2016 2571: 2541: 2508: 2497:(6): 497–500. 2472: 2437: 2404: 2374: 2355: 2335: 2299: 2269: 2235: 2203: 2177: 2150: 2119: 2106: 2082: 2055: 2020: 2003:The New Yorker 1989: 1957: 1944: 1886: 1860: 1834: 1808: 1794: 1774: 1740: 1706: 1671: 1636: 1603: 1570: 1543: 1522: 1487: 1486: 1484: 1481: 1480: 1479: 1474: 1472:List of juices 1469: 1463: 1462: 1446: 1443: 1433: 1430: 1426:pectinesterase 1390:Main article: 1387: 1384: 1378: 1375: 1366: 1363: 1349: 1348:Heat treatment 1346: 1340:orange juice. 1332:Zeta potential 1313:centrifugation 1304: 1301: 1295: 1292: 1262: 1259: 1257: 1254: 1244: 1241: 1200: 1197: 1154: 1151: 1149: 1146: 1128: 1125: 1092: 1089: 1087: 1084: 1032: 1031: 1014:September 2018 982: 980: 973: 967: 964: 943:may be added. 928: 925: 910:National Foods 870: 867: 863:pasteurization 849: 846: 824: 821: 810:ethyl butyrate 779: 776: 772:soft commodity 741: 738: 736: 733: 662: 659: 630: 627: 600:juice vesicles 567: 566: 554: 553: 548: 544: 543: 540: 539: 536: 532: 531: 526: 520: 519: 516: 515: 512: 511: 508: 507: 503: 501: 495: 494: 490: 488: 482: 481: 477: 475: 469: 468: 464: 462: 456: 455: 451: 449: 443: 442: 438: 436: 430: 429: 425: 423: 417: 416: 409: 404: 396: 395: 392: 391: 388: 387: 383: 381: 375: 374: 370: 368: 362: 361: 357: 355: 349: 348: 344: 342: 336: 335: 331: 329: 320: 319: 315: 313: 303: 302: 298: 296: 287: 286: 282: 280: 270: 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4514: 4513: 4511: 4509: 4505: 4499: 4496: 4494: 4491: 4489: 4486: 4484: 4481: 4479: 4476: 4474: 4471: 4469: 4466: 4464: 4461: 4459: 4456: 4454: 4451: 4450: 4448: 4444: 4438: 4435: 4433: 4430: 4428: 4425: 4423: 4420: 4418: 4415: 4413: 4410: 4408: 4405: 4403: 4400: 4398: 4395: 4393: 4390: 4389: 4387: 4383: 4377: 4373: 4372: 4368: 4367: 4365: 4362: 4355: 4351: 4341: 4340: 4336: 4334: 4331: 4329: 4326: 4324: 4321: 4320: 4318: 4312: 4311: 4306: 4300: 4297: 4295: 4292: 4291: 4289: 4283: 4282: 4277: 4271: 4268: 4266: 4263: 4261: 4258: 4256: 4253: 4251: 4248: 4246: 4243: 4241: 4238: 4237: 4235: 4229: 4225: 4219: 4216: 4215: 4213: 4207: 4203: 4200: 4198: 4190: 4180: 4177: 4175: 4172: 4170: 4167: 4165: 4162: 4160: 4157: 4155: 4152: 4150: 4147: 4146: 4144: 4141: 4138: 4131: 4125: 4122: 4120: 4117: 4115: 4114:Round kumquat 4112: 4110: 4107: 4105: 4104:Meiwa kumquat 4102: 4100: 4097: 4096: 4094: 4090: 4087: 4084: 4080: 4074: 4071: 4069: 4066: 4065: 4063: 4061: 4057: 4051: 4050:Ichang papeda 4048: 4046: 4043: 4041: 4038: 4037: 4035: 4033: 4029: 4023: 4020: 4018: 4015: 4013: 4010: 4008: 4005: 4003: 4000: 3999: 3997: 3995: 3991: 3985: 3982: 3980: 3977: 3975: 3972: 3970: 3967: 3965: 3962: 3960: 3957: 3955: 3954:Balady citron 3952: 3951: 3949: 3947: 3943: 3937: 3934: 3932: 3929: 3927: 3924: 3922: 3919: 3917: 3914: 3912: 3909: 3907: 3904: 3902: 3899: 3897: 3894: 3892: 3889: 3887: 3884: 3882: 3881:Sweet limetta 3879: 3877: 3874: 3872: 3869: 3867: 3864: 3862: 3859: 3857: 3854: 3852: 3849: 3847: 3844: 3842: 3839: 3837: 3834: 3832: 3829: 3827: 3824: 3822: 3821:Rhobs el Arsa 3819: 3817: 3814: 3812: 3809: 3807: 3804: 3802: 3799: 3797: 3794: 3792: 3789: 3787: 3784: 3782: 3779: 3777: 3774: 3772: 3769: 3767: 3764: 3762: 3759: 3757: 3754: 3752: 3751:Nagpur orange 3749: 3747: 3744: 3742: 3739: 3737: 3734: 3732: 3729: 3727: 3724: 3722: 3719: 3717: 3714: 3712: 3709: 3707: 3704: 3702: 3699: 3697: 3696:Limón de Pica 3694: 3692: 3689: 3687: 3684: 3682: 3679: 3677: 3674: 3672: 3669: 3667: 3664: 3662: 3659: 3657: 3654: 3652: 3649: 3647: 3644: 3642: 3639: 3637: 3634: 3632: 3629: 3627: 3624: 3622: 3619: 3617: 3614: 3612: 3609: 3607: 3604: 3602: 3599: 3597: 3594: 3592: 3589: 3587: 3584: 3582: 3579: 3577: 3574: 3572: 3569: 3567: 3564: 3562: 3559: 3557: 3554: 3552: 3549: 3547: 3544: 3542: 3539: 3537: 3534: 3532: 3529: 3527: 3524: 3522: 3519: 3517: 3514: 3512: 3509: 3507: 3504: 3502: 3499: 3497: 3494: 3492: 3489: 3487: 3484: 3482: 3479: 3477: 3474: 3472: 3469: 3467: 3464: 3462: 3461:Bitter orange 3459: 3457: 3454: 3452: 3449: 3447: 3444: 3442: 3439: 3437: 3434: 3433: 3431: 3429: 3423: 3415: 3410: 3407: 3405: 3402: 3400: 3397: 3395: 3392: 3391: 3389: 3387: 3382: 3376: 3373: 3371: 3368: 3366: 3363: 3361: 3360:Mangshanyegan 3358: 3356: 3353: 3351: 3348: 3346: 3343: 3341: 3340:Ichang papeda 3338: 3336: 3333: 3331: 3328: 3327: 3325: 3323: 3318: 3314: 3307: 3302: 3300: 3295: 3293: 3288: 3287: 3284: 3272: 3264: 3262: 3254: 3252: 3242: 3241: 3238: 3232: 3229: 3227: 3224: 3220: 3217: 3216: 3215: 3212: 3210: 3209:Juice fasting 3207: 3205: 3202: 3201: 3199: 3195: 3189: 3186: 3185: 3183: 3181:Animal liquid 3179: 3173: 3170: 3168: 3165: 3163: 3160: 3158: 3155: 3153: 3150: 3148: 3145: 3144: 3142: 3140: 3136: 3128: 3118: 3115: 3113: 3110: 3108: 3105: 3103: 3100: 3098: 3095: 3093: 3090: 3088: 3085: 3083: 3080: 3078: 3075: 3073: 3070: 3068: 3065: 3063: 3060: 3058: 3055: 3053: 3050: 3048: 3045: 3043: 3040: 3038: 3035: 3034: 3032: 3028: 3024: 3019: 3015: 3008: 3003: 3001: 2996: 2994: 2989: 2988: 2985: 2978: 2975: 2972: 2969: 2966: 2963: 2962: 2954: 2953:0-300-16455-6 2950: 2946: 2942: 2941: 2928: 2924: 2920: 2916: 2909: 2901: 2895: 2891: 2890:10.5772/32358 2887: 2883: 2876: 2868: 2864: 2860: 2856: 2852: 2848: 2841: 2839: 2829: 2824: 2820: 2813: 2811: 2802: 2798: 2794: 2790: 2783: 2781: 2779: 2777: 2768: 2762: 2758: 2754: 2750: 2743: 2741: 2732: 2728: 2724: 2720: 2712: 2696: 2692: 2688: 2682: 2663: 2659: 2652: 2646: 2627: 2623: 2616: 2610: 2591: 2584: 2578: 2576: 2559: 2555: 2551: 2545: 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CRC Press. 2348: 2347: 2339: 2323: 2319: 2315: 2308: 2306: 2304: 2287: 2283: 2279: 2273: 2257: 2253: 2249: 2242: 2240: 2223: 2219: 2218: 2213: 2207: 2191: 2187: 2181: 2173: 2169: 2165: 2161: 2154: 2138: 2134: 2130: 2123: 2116: 2110: 2094: 2093: 2086: 2070: 2066: 2059: 2043: 2039: 2035: 2029: 2027: 2025: 2008: 2004: 2000: 1993: 1974: 1967: 1961: 1954: 1948: 1940: 1934: 1926: 1922: 1918: 1914: 1910: 1906: 1902: 1898: 1890: 1874: 1870: 1864: 1848: 1844: 1838: 1822: 1818: 1812: 1797: 1791: 1787: 1786: 1778: 1762: 1758: 1754: 1747: 1745: 1728: 1724: 1720: 1716: 1710: 1694: 1690: 1689: 1683: 1675: 1659: 1655: 1651: 1650:BBC Good Food 1647: 1640: 1624: 1620: 1619: 1614: 1607: 1591: 1587: 1586: 1581: 1574: 1558: 1554: 1550: 1546: 1540: 1536: 1535: 1526: 1510: 1506: 1502: 1498: 1492: 1488: 1478: 1475: 1473: 1470: 1468: 1465: 1464: 1460: 1449: 1442: 1438: 1429: 1427: 1423: 1419: 1415: 1411: 1407: 1403: 1399: 1393: 1383: 1377:Hydrocolloids 1374: 1372: 1362: 1360: 1356: 1345: 1341: 1338: 1333: 1329: 1324: 1321: 1316: 1314: 1310: 1300: 1291: 1289: 1285: 1276: 1272: 1267: 1253: 1251: 1240: 1238: 1234: 1233:glucose syrup 1230: 1226: 1222: 1218: 1214: 1210: 1206: 1196: 1194: 1190: 1186: 1181: 1177: 1173: 1169: 1165: 1161: 1145: 1141: 1137: 1133: 1124: 1120: 1118: 1114: 1083: 1081: 1076: 1074: 1070: 1066: 1062: 1057: 1055: 1051: 1043: 1038: 1028: 1025: 1017: 1007: 1003: 999: 993: 992: 988: 983:This section 981: 977: 972: 971: 963: 959: 957: 952: 950: 946: 942: 938: 937:ascorbic acid 934: 924: 922: 918: 913: 911: 906: 904: 903:Simply Orange 900: 897:(a Floridian 896: 892: 888: 884: 880: 876: 866: 864: 854: 845: 843: 839: 834: 830: 820: 817: 816: 811: 806: 804: 800: 795: 794: 788: 786: 775: 773: 768: 766: 765:reconstituted 761: 759: 755: 751: 747: 732: 730: 725: 723: 719: 714: 712: 708: 704: 700: 696: 692: 688: 684: 683:dietary fiber 680: 676: 675:carbohydrates 667: 658: 656: 651: 647: 644: 640: 636: 626: 624: 620: 615: 613: 612:concentrating 607: 605: 601: 597: 593: 589: 585: 584:navel oranges 581: 577: 573: 564: 560: 555: 551: 545: 541: 537: 533: 530: 527: 525: 521: 517: 509: 502: 500: 496: 489: 487: 483: 476: 474: 470: 463: 461: 457: 450: 448: 444: 437: 435: 431: 424: 422: 418: 413: 408: 405: 403: 402: 397: 393: 389: 382: 380: 376: 369: 367: 363: 356: 354: 350: 343: 341: 337: 330: 328: 321: 314: 312: 304: 297: 295: 288: 281: 279: 271: 264: 262: 257:Riboflavin (B 254: 247: 245: 237: 233: 231: 227: 220: 218: 214: 209: 204: 201: 199: 198: 193: 189: 185: 178: 174: 168: 165: 164: 158: 154: 150: 146: 144: 140: 136: 134: 130: 126: 124: 120: 114: 111: 110: 104: 100: 96: 92: 90: 89:Dietary fiber 86: 82: 80: 76: 70: 67: 66: 65:Carbohydrates 60: 56: 52: 50: 46: 41: 37: 32: 26: 22: 4767:Drink mixers 4733: 4721: 4709: 4634: 4594:Robert Soost 4546:Phytophthora 4526:CTV/Tristeza 4432:Yuja-hwachae 4427:Orange juice 4426: 4369: 4360: 4337: 4308: 4279: 4227: 4205: 4164:Mandarinquat 4154:Citrangequat 4109:Oval kumquat 3974:Greek citron 3786:Persian lime 3646:Khasi papeda 3596:Jaffa orange 3511:Coorg orange 3471:Blood orange 3414:sweet orange 3130:Orange juice 3086: 2944: 2918: 2914: 2908: 2881: 2875: 2850: 2846: 2818: 2792: 2788: 2748: 2722: 2718: 2711: 2699:. 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3097:Pomegranate 3077:Lingonberry 3030:Fruit juice 2828:10724/29473 2397:7 September 2228:13 November 2196:13 November 2099:11 November 2048:23 November 1982:11 November 1767:7 September 1719:NHS Choices 1309:supernatant 1217:sugar syrup 1040:A glass of 933:citric acid 887:Minute Maid 750:concentrate 746:pasteurized 718:citric acid 695:Daily Value 623:soft drinks 240:Thiamine (B 4751:Categories 4723:Production 4516:Black spot 4483:Orange oil 4195:and Papuan 4193:Australian 3571:Hyuganatsu 3566:Heen naran 3506:Clementine 3476:Byeonggyul 3466:Blood lime 3394:Grapefruit 3188:Clam juice 3172:Wheatgrass 3067:Grapefruit 2821:(Thesis). 2691:www.gov.uk 2328:9 December 2262:9 December 2143:15 January 2075:30 January 1483:References 1422:flocculate 1414:L-rhamnose 1371:mouth feel 1328:suspension 1320:flocculate 1284:hesperidin 1275:hesperidin 1229:corn syrup 1069:clementine 877:(owned by 592:clementine 460:Phosphorus 4551:citricola 4541:Mal secco 4531:Exocortis 4359:properly 4310:Oxanthera 4149:Calamansi 4017:Tachibana 3891:Tangerine 3851:Shangjuan 3776:Oroblanco 3731:Micrantha 3616:Kaji Nemu 3501:Citrumelo 3456:Bizzarria 3428:cultivars 3157:Sugarcane 3107:Raspberry 3092:Pineapple 3052:Cranberry 1925:229351030 1853:26 August 1827:26 August 1402:galactose 1398:arabinose 1359:viscosity 1355:turbidity 1288:narirutin 1271:narirutin 1193:pectinase 1189:cellulase 1180:anhydrous 1073:tangerine 985:does not 945:Vitamin D 927:Additives 917:Del Monte 833:vitamin C 803:packaging 758:see below 754:Vitamin C 713:(table). 703:potassium 699:vitamin C 661:Nutrition 639:vitamin C 619:vitamin C 596:tangerine 473:Potassium 447:Magnesium 379:Vitamin K 366:Vitamin E 353:Vitamin D 340:Vitamin C 324:Vitamin B 307:Folate (B 291:Vitamin B 274:Niacin (B 230:Vitamin A 123:Saturated 4711:Category 4682:Orangery 4536:Greening 4508:Diseases 4488:Orangeat 4468:Limonene 4463:Lemonene 4446:Products 4437:Yuja tea 4417:Lemonade 4371:Poncirus 4357:(perhaps 4281:Clymenia 4179:Yuzuquat 4159:Limequat 4083:Kumquats 4073:Dangyuja 4068:Banpeiyu 4007:Shīkwāsā 3836:Sanbokan 3756:Nasnaran 3721:Melogold 3641:Key lime 3496:Citrange 3486:Cam sành 3441:Amanatsu 3231:Smoothie 3167:Turmeric 3112:Tamarind 3072:Lemonade 3057:Cucumber 2867:95127674 2695:Archived 2459:Archived 2430:25 March 2391:Archived 2367:21 March 2361:Archived 2292:9 August 2286:Archived 2256:Archived 2222:Archived 2069:Archived 2042:Archived 2007:Archived 1973:Archived 1917:33350317 1847:Archived 1821:Archived 1761:Archived 1727:Archived 1693:Archived 1658:Archived 1623:Archived 1590:Archived 1557:Archived 1553:30844154 1515:28 March 1509:Archived 1499:(2024). 1445:See also 1225:dextrose 1168:dextrose 1067:and the 1054:Valencia 956:deaerate 697:(DV) of 691:calories 529:Quantity 407:Quantity 401:Minerals 347:124.0 mg 301:0.099 mg 285:0.992 mg 268:0.074 mg 251:0.223 mg 203:Quantity 197:Vitamins 4735:Commons 4493:Succade 4422:Limeade 4402:Curaçao 4174:Sunquat 4060:Pomelos 4032:Papedas 3946:Citrons 3886:Tangelo 3866:Sudachi 3831:Samuyao 3811:Rangpur 3766:Ōgonkan 3741:Murcott 3711:Mandora 3706:Mandelo 3681:Komikan 3556:Hassaku 3521:Dekopon 3481:Biasong 3386:hybrids 3322:species 3226:Juicing 3197:Related 3047:Coconut 2701:20 July 2671:20 July 2635:20 July 2599:18 July 2564:18 July 2534:18 July 2465:14 July 2013:29 July 1869:"Acids" 1801:25 July 1563:21 June 1467:Juicing 1185:amylase 1172:glucose 1080:organic 1006:removed 991:sources 941:calcium 921:Princes 707:thiamin 679:protein 633:During 629:History 506:0.12 mg 441:0.50 mg 421:Calcium 373:0.10 mg 334:0.00 μg 163:Protein 4521:Canker 4473:Neroli 4397:Chūhai 4385:Drinks 4361:Citrus 3896:Tangor 3846:Setoka 3816:Reikou 3806:Ponkan 3796:Pompia 3686:Laraha 3666:Kiyomi 3656:Kinnow 3631:Kanpei 3611:Kabosu 3606:Kabbad 3591:Jabara 3586:Iyokan 3561:Hebesu 3551:Haruka 3526:Encore 3516:Daidai 3436:Alemow 3409:Orange 3384:Major 3370:Pomelo 3335:Citron 3313:Citrus 3214:Juicer 3162:Turnip 3147:Carrot 3117:Tomato 3087:Orange 3042:Cherry 2951: 2896: 2865: 2763: 2353: 1923: 1915: 1792: 1551: 1541: 1418:xylose 1392:Pectin 1353:serum 893:) and 829:canned 711:folate 709:, and 594:, and 576:orange 538:218.98 486:Sodium 480:496 mg 386:0.2 μg 360:0.0 IU 234:496 IU 79:Sugars 49:Energy 4085:group 3701:Lumia 3626:Kalpi 3399:Lemon 3320:True 3102:Prune 3062:Grape 3037:Apple 3014:Juice 2863:S2CID 2665:(PDF) 2654:(PDF) 2629:(PDF) 2618:(PDF) 2593:(PDF) 2586:(PDF) 1976:(PDF) 1969:(PDF) 1921:S2CID 1213:sugar 1160:sugar 1044:juice 535:Water 467:42 mg 454:27 mg 428:27 mg 318:74 μg 224:25 μg 147:0.099 137:0.089 83:20.83 72:25.79 4498:Zest 3936:Yuzu 3931:Yūkō 3676:Koji 3404:Lime 3152:Hemp 3082:Noni 2949:ISBN 2894:ISBN 2761:ISBN 2703:2017 2673:2017 2637:2017 2601:2017 2566:2017 2536:2017 2467:2017 2432:2022 2399:2021 2369:2023 2351:ISBN 2330:2011 2294:2016 2264:2011 2230:2012 2198:2012 2145:2014 2101:2012 2077:2012 2050:2014 2015:2011 1984:2012 1939:link 1913:PMID 1881:2006 1855:2012 1829:2012 1803:2018 1790:ISBN 1769:2021 1735:2016 1701:2016 1666:2016 1631:2016 1598:2016 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