The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice

Journal of Food Process Engineering

Volumn 30, Issue 4, 2007, Pages 421-435

  Liao, Hongmei ^a   Sun, Ying ^a   Ni, Yuanying ^a   Liao, Xiaojun ^a   Hu, Xiaosong ^a   Wu, Jihong ^a   Chen, Fang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYME ACTIVITY; FOOD STORAGE; HOMOGENIZATION METHOD; TURBIDITY; VISCOSITY;

CAROTENOIDS; CARROT JUICE; STORAGE TEMPERATURE;

FRUIT JUICES;

DAUCUS CAROTA;

EID: 34547534964     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00118.x     Document Type: Article

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