A natural clouding agent from orange peels obtained using polygalacturonase and cellulase

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 55-61

  Espachs Barroso, Alexandre ^a   Soliva Fortuny, Robert C ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Cloud stability; Clouding agent; Enzymatic treatment; Orange peel; Surface response

Indexed keywords

CELLULASE; NATURAL PRODUCT; POLYGALACTURONASE;

ARTICLE; BEVERAGE; COLOR; CONTROLLED STUDY; EXTRACTION; FRUIT JUICE; HYDROLYSIS; NONHUMAN; ORANGE (FRUIT); PRESERVATION; TEMPERATURE; TIME; TURBIDITY;

EID: 13844272118     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.047     Document Type: Article

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