Maintaining the quality of sugarcane juice with blanching and ascorbic acid

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 740-745

  Mao, Lin Chun ^a   Xu, Yong Quan ^a   Que, Fei ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Ascorbic acid; Blanching; Juice; Sugarcane

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; ENZYME; SUCROSE NEUTRAL INVERTASE; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; COLOR; ENZYME ACTIVITY; EXTRACT; MICROORGANISM; NONHUMAN; PH; PHYSICAL CHEMISTRY; PLANT STEM; QUALITY CONTROL; STORAGE; STORAGE TEMPERATURE; SUGARCANE; TITRIMETRY; VISCOSITY;

EID: 34247490104     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.055     Document Type: Article

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