Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Czech Journal of Food Sciences

Volumn 32, Issue 6, 2014, Pages 601-609

  Yi, Jianhua ^a   Ding, Yong ^a  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Anti browning agent; Apple polyphenoloxidase(PPO); Browning; Clear apple juice; Whey proteins

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; CLARIFICATION; CLARIFIERS; FRUIT JUICES; FRUITS; PROTEINS; ULTRAFILTRATION;

ANTI - BROWNING AGENTS; APPLE JUICE; BROWNING; POLYPHENOL OXIDASE; WHEY PROTEINS;

ASCORBIC ACID;

MALUS X DOMESTICA;

EID: 84919326603     PISSN: 12121800     EISSN: 18059317     Source Type: Journal    
DOI: 10.17221/69/2014-cjfs     Document Type: Article

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