Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2612-2617

  Karangwa, Eric ^a   Hayat, Khizar ^b   Rao, Ling ^a   Nshimiyimana, Dominique Savio ^a   Foh, Mohamed B K ^a   Li, Li ^a   Ntwali, Janvier ^c   Raymond, Linda Virginie ^a   Xia, Shuqin ^a   Zhang, Xiaoming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Blended carrot orange juice; Cyclodextrin; Enzymatic clarification; Homogenized juice; Non homogenized juice

Indexed keywords

ASCORBIC ACIDS; BLENDED CARROT-ORANGE JUICE; CDS; CONTROL SAMPLES; ENZYMATIC CLARIFICATION; GAMMA-CYCLODEXTRIN; HOMOGENIZED JUICE; NON-ENZYMATIC BROWNING; NON-HOMOGENIZED JUICE; PHYSICOCHEMICAL PARAMETERS; POLYPHENOL CONTENT;

CLARIFIERS; CYCLODEXTRINS; FRUIT JUICES; KETONES; ORGANIC ACIDS;

QUALITY CONTROL;

DAUCUS CAROTA;

EID: 84864402024     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0557-z     Document Type: Article

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