Microscopic structural components of sea buckthorn (Hippophae rhamnoides L.) juice prepared by centrifugation

LWT

Volumn 34, Issue 7, 2001, Pages 458-461

  Beveridge, T ^a   Harrison, J E ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Cloud; Juice; Microscopy; Sea buckthorn

Indexed keywords

HIPPOPHAE RHAMNOIDES; RHAMNACEAE;

EID: 0034745757     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0791     Document Type: Article

References (8)

1. Opalescent and cloudy juices: Formation and particle stability
2. Centrifugation/large scale centrifugation
3. Sea buckthorn products: Manufacture and composition
4. New findings regarding the phenomenon of cloud stability - First results from a continuous research program
5. Rheology of sea buckthorn (Hippophae rhamnoides L.) juice
6. Cloud composition and its effect on cloud stability in naturally cloudy apple juices
7. Research on the centrifuge technology of sea buckthorn juice and oil
8. Technological and chemical principles for the production of cloudy apple juice, in special consideration of continuous processes. I. Papers on the analysis of 'naturally cloudy' apple juices, including physical parameters. Part II