Optimization of processing parameters for cloudy passion fruit juice processing using pectolytic and amylolytic enzymes

Pakistan Journal of Nutrition

Volumn 8, Issue 11, 2009, Pages 1806-1813

  Télesphore, Mugwiza ^a   He, Qian ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Cloudy juice; Enzymatic hydrolysis; Passion fruit; Response surface methodology

Indexed keywords

AMYLASE;

ARTICLE; CONTROLLED STUDY; FRUIT JUICE; HYDROLYSIS; INCUBATION TEMPERATURE; INCUBATION TIME; NONHUMAN; PASSION FRUIT; PH MEASUREMENT; RESPONSE SURFACE METHOD; STATISTICAL ANALYSIS; TURBIDITY; VISCOSITY;

PASSIFLORA EDULIS;

EID: 75449104492     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1806.1813     Document Type: Article

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