Cloud stability, color, and extraction yield of a natural clouding agent obtained from orange peel by an enzymatic treatment

European Food Research and Technology

Volumn 216, Issue 4, 2003, Pages 312-318

  Espachs Barroso, Alexandre ^a   Aguilera Prim, Susana ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

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

Indexed keywords

COLOR; ENZYMES; EXTRACTION; FRUITS; PROTEINS; TURBIDITY; VEGETABLE OILS;

CLOUD STABILITY; CLOUDING AGENT (CA); ENZYMATIC TREATMENT; ORANGE PEEL; SURFACE RESPONSE;

FOOD PRODUCTS;

EID: 1542477003     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0667-6     Document Type: Article

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