Response surface optimization for clarification of white pitaya juice using a commercial enzyme

Journal of Food Process Engineering

Volumn 33, Issue 2, 2010, Pages 333-347

  Nur'Aliaa, A R ^a   Siti Mazlina, M K ^a   Taip, F S ^a   Liew Abdullah, A G ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL ENZYMES; ENZYMATIC CLARIFICATION; ENZYMATIC TREATMENTS; ENZYME CONCENTRATIONS; INDEPENDENT VARIABLES; OPTIMUM PROCESS CONDITIONS; PECTINASES; REACTION TEMPERATURE; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE OPTIMIZATION;

CLARIFICATION; CLARIFIERS; SURFACE PROPERTIES;

ENZYMES;

HYLOCEREUS UNDATUS; STENOCEREUS STELLATUS;

EID: 77949669447     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00277.x     Document Type: Article

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