Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice

Nahrung - Food

Volumn 47, Issue 5, 2003, Pages 300-303

  Vardin, Hasan ^a   Fenercioǧlu, Hasan ^b  

^a HARRAN UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Clarification; Phenolic substances; Pomegranate juice

Indexed keywords

2 PYRROLIDONE DERIVATIVE; ANTHOCYANIN; GELATIN; PHENOL DERIVATIVE; POVIDONE;

ARTICLE; COLOR; CONTROLLED STUDY; DENSITY; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FRUIT JUICE; HUMAN; NONHUMAN; PH; POMEGRANATE; SEDIMENTATION; TASTE; TECHNIQUE; TURBIDITY;

ANTHOCYANINS; BEVERAGES; COLOR; CONSUMER SATISFACTION; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; HYDROGEN-ION CONCENTRATION; NEPHELOMETRY AND TURBIDIMETRY; PHENOLS; PUNICACEAE; TASTE;

LYTHRACEAE;

EID: 0242551450     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390070     Document Type: Article

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