Ascorbic acid addition and pasteurization of the juice as soon as possible after pressing minimize oxidation of polyphenols, which cause browning and contribute to pulp flocculation. This is to retain more of the apple flavor. In the production of opalescent or natural-type apple juice, ascorbic acid is often added to the fruit pulp before pressing or to the juice as it comes from the press. Particle size may be adjusted by screening, homogenization, colloid milling, or selective filtration. The size of the suspended particles is another factor influencing flocculation. This has been found to be particularly important in providing a stable cloud. Preservation of the natural pectin content by rapid heating and cooling of juice as soon after pressing as possible is necessary to inactivate the natural enzymes. In some juices, such as citrus, many of the flavoring constituents adhere to the pulp, and the clarified juices lack flavor. By contrast, cranberry, grape, and many apple juices have little or no suspended solids and are translucent. Citrus and pineapple juices typically have high contents of insoluble pulpy solids and are almost always sold as cloudy juices. The appearance of fruit juices varies widely. Ashurst, in Encyclopedia of Food and Health, 2016 Clarification Biological variability between cultivars of fruit, as well as length of time in storage, cultivation conditions, and extraction methods can all affect the level of bioactive components in juice. The juice making process may or may not result in a loss of phenolic antioxidants. The level of endogenous antioxidants and bioactive compounds is a current area of interest and much work is being conducted to determine what the profile of juice pigments and antioxidants is and how this may be nutritionally beneficial. Other ingredients, such as pigments, phenolics, and volatile compounds also contribute to the sensory and nutritional qualities of fruit juices. Also, vitamins, dietary essential fatty acids, phytochemicals, antioxidants, and proteins are added to increase the nutritional functionality of juices. New juice based drinks are appearing on the market which have been fortified with calcium, specifically citrus juices. The profile of minerals in fruit juice can be used for juice authentication ( Fry, 1990). The mineral content of reconstituted juice may differ from fresh juice, since the water used for juice reconstitution may add some minerals to the product. For example, iron content may be higher in canned juice than fresh juice. The major inorganic ion is potassium.The mineral content may change during fruit juice processing and storage. Table 13.2 shows the mineral content of some common fruit juices. Verjus, called ab-ghooreh (آبغوره) in Persian, is used extensively in Persian cuisine, such as in Shirazi salad.Fruit juice is not a major source of dietary vitamins and minerals, although orange juice is rich in vitamin C. The same is true for the production of olive oil and tomato paste. The husroum produced during this time will be distributed to various households within the extended family and used throughout the year. In Syria, much of the production of husroum is still done over the course of several days by female members of land-owning clans, even if many of them live in cities. Verjus, called husroum (حصرم) in Arabic, is used extensively in Syrian cuisine. This is because it provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. Modern cooks use verjuice most often in salad dressings as the acidic ingredient when wine is going to be served with the salad. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. It is still used to some extent in the American South. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. Verjuice ( / ˈ v ɜːr ˌ dʒ uː s/ VUR-jooss from Middle French vertjus 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Picking green grapes for making verjuice.
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