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Journal of Food Science
Volumn 62, Issue 6, 1997, Pages 1171-1175
Color and cloud stabilization in cloudy apple juice by steam heating during crushing
Author keywords

Cloudy apple juice; Enzymatic browning; Particle size; Specific surface
Indexed keywords

EID: 0031423687     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12238.x     Document Type: Article
Times cited : (80)
References (12)
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    • (1986)
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  • 5
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    • New method of producing stable cloudy fruit juices by the action of pectolytic enzymes
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  • 6
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    • Hunter, R.S.1
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    • Labuza, T.P., Lillemo, J.H., and Taukis, P.S. 1990. Inhibition of polyphenol oxidase by proteolytic enzymes. Fruit Process. 2: 9-13.
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    • Labuza, T.P.1    Lillemo, J.H.2    Taukis, P.S.3
  • 8
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    • Continuous production of high quality cloudy apple juices
    • Nagel, B. 1992. Continuous production of high quality cloudy apple juices. Fruit Processing. 1: 6-8.
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  • 9
    • 0001550259 scopus 로고
    • The effect of storage, processing and enzyme treatment on the microstructure of cloudy Spartan apple juice particulate
    • McKenzie, D.L., and Beveridge, T. 1988. The effect of storage, processing and enzyme treatment on the microstructure of cloudy Spartan apple juice particulate. Food Microstructure 7: 195-203
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  • 10
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  • 11
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    • Cloud composition and its influence on cloud stability in naturally cloudy apple juice
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  • 12
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.