Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. [Weber] Britton & Rose)

European Food Research and Technology

Volumn 230, Issue 2, 2009, Pages 269-280

  Schweiggert, Ralf M ^a   Villalobos Gutierrez, María G ^b   Esquivel, Patricia ^b   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Betalains; Enzyme; Hylocereus; Liquefaction; Low temperature; Pitaya

Indexed keywords

BETALAINS; BETANIN; COLOURING FOODSTUFF; CONCENTRATION OF; D-OPTIMAL DESIGNS; ENZYMATIC TREATMENTS; ENZYME PREPARATION; HEURISTIC OPTIMIZATION; INFLUENCE FACTORS; ISOBETANIN; JUICE YIELD; LIQUEFACTION PROCESS; LOW TEMPERATURES; MATRIX; PILOT PLANT SCALE; PROCESS PARAMETER OPTIMIZATION; PRODUCTION PROCESS; RELATIVE VISCOSITY; VISCOSITY REDUCTION;

ADHESIVES; AGRICULTURAL PRODUCTS; ENZYMES; LOW TEMPERATURE PRODUCTION; PILOT PLANTS; SCREENING; STRUCTURAL OPTIMIZATION; VISCOSITY;

LIQUEFACTION;

ADHESIVES; AGRICULTURE; ENZYMES; LIQUEFACTION; OPTIMIZATION; SCREENING; TEMPERATURE; VISCOSITY;

HYLOCEREUS; STENOCEREUS STELLATUS;

EID: 76149097161     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1167-0     Document Type: Article

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