Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme

Journal of Food Engineering

Volumn 81, Issue 1, 2007, Pages 65-71

  Liew Abdullah, A G ^a,b   Sulaiman, N M ^a   Aroua, M K ^a   Megat Mohd Noor, M J ^b  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Carambola juice; Enzymatic treatment; Optimization; Response surface methodology

Indexed keywords

ENZYMES; FOOD PRODUCTS; OPTIMIZATION; THERMAL EFFECTS;

CARAMBOLA FRUIT JUICE; ENZYMATIC TREATMENT; ENZYME CONCENTRATION; RESPONSE SURFACE METHODOLOGY; SURFACE OPTIMIZATION;

FRUIT JUICES;

AVERRHOA CARAMBOLA;

EID: 33846696376     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.013     Document Type: Article

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