Effect of thermal treatment on the quality of cloudy apple juice

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 15, 2006, Pages 5453-5460

  Krapfenbauer, Gottfried ^a   Kinner, Mathias ^a   Gössinger, Manfred ^a   Schönlechner, Regine ^b   Berghofer, Emmerich ^b  

^a Institute for Viticulture and Pomology   (Austria)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Cloud stability; Cloudy apple juice; Color difference; Pectinesterase; Polyphenol oxidase

Indexed keywords

CARBOXYLESTERASE; CATECHOL OXIDASE; PECTINESTERASE;

APPLE; ARTICLE; BEVERAGE; COLOR; FRUIT; GLYCATION; HEAT; HUMAN; METABOLISM; PH; PHOTOMETRY; SENSATION;

BEVERAGES; CARBOXYLIC ESTER HYDROLASES; CATECHOL OXIDASE; COLOR; FRUIT; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MALUS; NEPHELOMETRY AND TURBIDIMETRY; SENSATION;

MALUS X DOMESTICA;

EID: 33746906991     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0606858     Document Type: Article

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