Effect of clouding agents on the quality of apple juice during storage

Food Hydrocolloids

Volumn 25, Issue 1, 2011, Pages 91-97

  Ibrahim, G E ^a   Hassan, I M ^b   Abd Elrashid, A M ^b   El Massry, K F ^a   Eh Ghorab, A H ^a   Manal, M Ramadan ^a   Osman, F ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b Ain Shams University   (Egypt)

Author keywords

Apple pomace; Cloud stability; Cloudy apple juice; Hydrocolloids; Phenolic content and antioxidant activity

Indexed keywords

ANTIOXIDANTS; COLLOIDS; FOOD STORAGE; FREE RADICALS; FRUIT JUICES; FRUITS; QUALITY CONTROL; SENSORY ANALYSIS;

ANTIOXIDANT ACTIVITIES; APPLE JUICE; APPLE POMACE; CLOUD STABILITIES; CLOUDY APPLE JUICE; HYDROCOLLOID; PHENOLIC ANTIOXIDANT; PHENOLIC CONTENT; PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY; POTENTIAL SOURCES;

VISCOSITY;

MALUS X DOMESTICA;

EID: 77957808312     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.05.009     Document Type: Article

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