Deacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1439-1445

  Vera, Edwin ^a   Sandeaux, Jacqueline ^b   Persin, Françoise ^c   Pourcelly, Gérald ^b   Dornier, Manuel ^d   Piombo, Georges ^d   Ruales, Jenny ^a  

^a ESCUELA POLITÉCNICA NACIONAL   (Ecuador)

^b UNIVERSITÉ DE MONTPELLIER   (France)

^c UNIV MONTPELLIER   (France)

^d CIRAD   (France)

Author keywords

Composition; Deacidification; Electrodialysis; Sensorial quality; Tropical fruit juices

Indexed keywords

ACIDITY; COMPOSITION; ELECTRODIALYSIS; NEGATIVE IONS; PH EFFECTS; POSITIVE IONS; SUGAR (SUCROSE);

CATION CONCENTRATION; DEACIDIFICATION; SENSORIAL QUALITY; TROPICAL FRUIT JUICES;

FOOD PRODUCTS;

MORUS (PLANT); PASSIFLORA EDULIS;

EID: 33748683624     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.015     Document Type: Article

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