Process optimization of preparation of clarified blackberry juice using two commercial enzymes

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 26, Issue 10, 2010, Pages 372-376

  Zhang, Lixia ^a,b   Zhou, Jianzhong ^b   Liu, Hongjin ^b   Huang, Kaihong ^b   Gu, Zhenxin ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Agricultural products; Blackberry; Clarification; Juice yield; Multiplexed pectinase; Parameter estimation

Indexed keywords

BLACKBERRY; BLACKBERRY JUICE; COMMERCIAL ENZYMES; ENZYMATIC TREATMENTS; JUICE YIELD; OPTIMAL TREATMENT; PECTINASES; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SOLUBLE SOLID CONTENT;

AGRICULTURAL PRODUCTS; CLARIFICATION; CLARIFIERS; ENZYME ACTIVITY; ENZYMES; HYDROLYSIS; MULTIPLEXING; OPTIMIZATION; SURFACE PROPERTIES; TURBIDITY;

PARAMETER ESTIMATION;

EID: 78649920365     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2010.10.062     Document Type: Article

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