Optimization of Enzymatic Clarification of Green Asparagus Juice Using Response Surface Methodology

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Chen, Xuehong ^a,b   Xu, Feng ^a   Qin, Weidong ^b   Ma, Lihua ^b   Zheng, Yong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b XUZHOU INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Enzymatic clarification; Green asparagus juice; Optimization; Response surface methodology

Indexed keywords

FUNGAL PROTEIN; POLYGALACTURONASE; POLYSACCHARIDE; SCAVENGER;

ARTICLE; ASPARAGUS; ASPERGILLUS; BEVERAGE; CARBOHYDRATE DIET; CHEMICAL MODEL; CHEMISTRY; CHINA; COMPARATIVE STUDY; ENZYMOLOGY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; HYDROLYSIS; METABOLISM; PH; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT; QUALITY CONTROL; SOLUBILITY; STATISTICS;

ASPARAGUS PLANT; ASPERGILLUS; BEVERAGES; CHINA; DIETARY CARBOHYDRATES; FOOD HANDLING; FREE RADICAL SCAVENGERS; FUNGAL PROTEINS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MODELS, CHEMICAL; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT SHOOTS; POLYGALACTURONASE; POLYSACCHARIDES; QUALITY CONTROL; SOLUBILITY; STATISTICS AS TOPIC;

ASPARAGUS;

EID: 84861975389     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02738.x     Document Type: Article

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