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Nahrung - Food

Volumn 46, Issue 4, 2002, Pages 245-250

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

(2) Essa, Hesham A a Salama, Manal F b

a NATIONAL RESEARCH CENTRE (Egypt)

b NONE

Author keywords

Cellulase; Juice; Maceration stability; Pectinase; Prickly pear

Indexed keywords

OPUNTIA; PYRUS COMMUNIS;

CELLULASE; POLYGALACTURONASE;

ARTICLE; BEVERAGE; CHEMISTRY; DOSE RESPONSE; FLOW KINETICS; FOOD HANDLING; FRUIT; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; OPUNTIA; STANDARD; TASTE; VISCOSITY;

BEVERAGES; CELLULASE; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OPUNTIA; POLYGALACTURONASE; RHEOLOGY; TASTE; VISCOSITY;

EID: 0041829307 PISSN: 0027769X EISSN: None Source Type: Journal
DOI: 10.1002/1521-3803(20020701)46:4<245::AID-FOOD245>3.0.CO;2-I Document Type: Article

Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.