Enzymatic removal of off-flavors from apple juice

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 7, 2008, Pages 2485-2489

  Schroeder, M ^a   Pollinger Zierler B ^a   Aichernig, N ^a   Siegmund, B ^a   Guebitz, G M ^a  

^a GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Apple juice; Laccase; Off flavor; Trametes hirsuta

Indexed keywords

2,6 DIBROMOPHENOL; 2,6-DIBROMOPHENOL; GUAIACOL; IMMOBILIZED ENZYME; LACCASE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

APPLE; ARTICLE; BEVERAGE; CHEMISTRY; FOOD HANDLING; FRUIT; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; SENSATION; TASTE;

BEVERAGES; ENZYMES, IMMOBILIZED; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUAIACOL; HUMANS; LACCASE; MALUS; PHENOLS; SENSATION; TASTE;

ACTINOBACTERIA; ACTINOBACTERIA (CLASS); ALICYCLOBACILLUS; BACTERIA (MICROORGANISMS); MALUS X DOMESTICA; TRAMETES; TRAMETES HIRSUTA;

EID: 42449086917     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073303m     Document Type: Article

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