Effects of bentonite combinations and gelatin on the rheological behaviour of bentonite - Apple juice dispersions

LWT

Volumn 29, Issue 7, 1996, Pages 673-676

  Dik, Tunay ^a   Katnaş, Sinan ^b   Özilgen, Mustafa ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

MALUS X DOMESTICA;

EID: 0030295971     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0104     Document Type: Article

References (10)

1. 1 O'DRISCOLL, M. Bentonite, over capacity in need of markets. Industrial Minerals, July, 43-67 (1988)
2. 2 GöRTGES, S. Rohwareeinfluss auf die Klaerung und Stabilisierung beim Apfelsaft. Flüssiges Obst, 47, 16-19 (1980)
3. 3 BEVERIDGE, T., FRANZ, K. AND HARRISON, J.E. Clarified natural apple juice: Production and storage stability of juice and concentrate. Journal of Food Science, 51, 411-414, 433 (1986).
4. 4 Hsu, J.C., HEATHERBELL, D.A. AND YORGEY, B.M. Effects of fruit storage and processing on clarity, proteins, and stability of Granny Smith apple juice. Journal of Food Science, 54, 660-662 (1989)
5. 5 SCHOLS, H.A., IN'T VELD, P.H., VAN DEELEN, W. AND VORAGEN, G. J. The effect of the manufacturing method on the characteristics of apple juice. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 192, 142-148 (1991)
6. 6 EKŞİ;, A. Fruit Juice clarification Techniques (Turkish). Ankara, Turkey: Gida Teknolojisi Derneǧi, pp. 56-60 (1988)
7. 7 BLADE, W. H. AND BOULTON, R. Adsorption of protein by bentonite in a model wine solution. American Journal of Enology and Viticulture, 39, 193-199 (1988)
8. 8 DIK, T. AND ÖZILGEN, M. Rheological behaviour of bentonite-apple juice dispersions. Lebensmittel-Wissenschaft und-Technologie, 27, 55-58, 296 (1994)
9. 9 VITALI, A. A. AND RAO, M. A. Flow properties of low-pulp concentrated orange juice: effect of temperature and concentration. Journal of Food Science, 49, 882-888 (1984)
10. 10 BERKMAN - DİK, T., ÖZİLGEN, M. AND BOZOǦLU, T. F. Salt, EDTA, and pH effects on rheological behaviour of mold suspensions. Enzyme and Microbial Technology, 14, 944-948 (1992)