Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

Food and Bioproducts Processing

Volumn 88, Issue 2-3, 2010, Pages 259-265

  Pinelo, Manuel ^a   Zeuner, Birgitte ^a   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Cherry juice; Clarification; FNU; Pectinases; Phenolic acids; Proteases

Indexed keywords

ALTERNATIVE PROCEDURES; CHERRY JUICE; DOWNSTREAM-PROCESSING; ENZYMATIC CLARIFICATION; ENZYME PREPARATION; FACTORIAL DESIGN; GALLIC ACIDS; HAZE FORMATION; PECTINASES; PHENOLIC ACIDS; PHENOLICS; PROTEASE TREATMENT; SILICA SOLS; TANNIC ACID; TURBIDITY REDUCTION;

CLARIFIERS; COLD STORAGE; ORGANIC ACIDS; PHENOLS; PROTEINS; REFRIGERATORS; SILICA; SOLS; TURBIDITY;

CLARIFICATION;

ASPERGILLUS;

EID: 77953684351     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.03.005     Document Type: Article

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