Effect of low-molecular additives on precipitation of potato fruit juice proteins under different temperature regimes

Journal of Food Process Engineering

Volumn 31, Issue 4, 2008, Pages 533-547

  BáRta, Jan ^a   Heřmanová, Veronika ^a   Diviš, JiřÍ ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

2 PROPANOLS; HIGHER YIELDS; INORGANIC METAL SALTS; LOW TEMPERATURES; MOLECULAR ADDITIVES; POTATO TUBERS; PRECIPITATED PROTEINS; TEMPERATURE REGIMES; TOTAL PROTEINS;

ACETONE; ETHANOL; FRUIT JUICES; METHANOL; ORGANIC ACIDS; PROTEINS; SALTS; THERMAL EFFECTS;

ORGANIC SOLVENTS;

SOLANUM TUBEROSUM;

EID: 56049115932     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00167.x     Document Type: Article

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