Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 91-97

  Niu, Shuang ^a   Xu, Zenghui ^a   Fang, Yudan ^a   Zhang, Liyun ^a   Yang, Yingjie ^a   Liao, Xiaojun ^a   Hu, Xiaosong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Apple slices; Cloudy apple juice; High pressure carbon dioxide; Mild heat; Pectin methylesterase; Polyphenol oxidase

Indexed keywords

APPLE SLICES; CLOUDY APPLE JUICE; HIGH-PRESSURE CARBON DIOXIDE; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE;

CARBON DIOXIDE; CHEMICAL REACTIONS; CUSTOMER SATISFACTION; FRUIT JUICES; HOUSING; METAL VAPOR LAMPS; QUALITY CONTROL; TOTAL QUALITY MANAGEMENT; TURBIDITY;

FRUITS;

MALUS X DOMESTICA;

EID: 73249142827     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.09.002     Document Type: Article

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