Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash

European Food Research and Technology

Volumn 226, Issue 6, 2008, Pages 1389-1398

  Schilling, Susanne ^a   Toepfl, Stefan ^b,d   Ludwig, Michael ^c   Dietrich, Helmut ^c   Knorr, Dietrich ^b   Neidhart, Sybille ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c Forschungsanstalt Geisenheim   (Germany)

^d German Institute of Food Technologies DIL   (Germany)

Author keywords

Antioxidative capacity; Apple juice; Pectin; Polyphenolics; Pomace utilisation; Pulsed electric fields; Stability; Yield

Indexed keywords

CARBOHYDRATES; ELECTRIC FIELD EFFECTS; ENZYME ACTIVITY; FOOD PROCESSING; NUTRITION;

ANTIOXIDATIVE CAPACITY; APPLE JUICE; ENZYMATIC MASH MACERATION (EM); PECTIN; POLYPHENOLICS; POMACE UTILIZATION; PULSED ELECTRIC FIELDS; YIELD;

FRUIT JUICES;

MALUS X DOMESTICA;

EID: 41549147369     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0669-x     Document Type: Article

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