Effective clarification of pomegranate juice using laccase treatment optimized by response surface methodology followed by ultrafiltration

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1199-1219

  Neifar, Mohamed ^a   Ellouze Ghorbel, Raoudha ^a   Kamoun, Amel ^b   Baklouti, Semia ^c   Mokni, Abir ^a   Jaouani, Atef ^d   Ellouze Chaabouni, Semia ^a  

^a Unité Enzymes et Bioconversion   (Tunisia)

^b Laboratoire de Chimie Industrielle II   (Tunisia)

^c UNIVERSITY OF SFAX   (Tunisia)

^d University Tunis El Manar   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT CAPACITY; CENTRAL COMPOSITE DESIGNS; CUT-OFF VALUE; ENZYMATIC TREATMENTS; ENZYME CONCENTRATIONS; HAZE FORMATION; LACCASE TREATMENT; LACCASES; PHENOLIC COMPOUNDS; POMEGRANATE JUICES; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLICS; TOTAL PHENOLS; TREATMENT CONDITIONS;

ENZYMES; FRUIT JUICES; OPTIMIZATION; PHENOLS; SOFTWOODS; SURFACE PROPERTIES; ULTRAFILTRATION;

CLARIFICATION;

FOMES FOMENTARIUS; LYTHRACEAE;

EID: 79960711115     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00523.x     Document Type: Article

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