Application of Crystallization with Additives to Cloudy and Clear Apple Juice

Food Analytical Methods

Volumn 10, Issue 1, 2017, Pages 247-255

  Kahl, Johannes ^a,b   Busscher, Nicolaas ^a   Doesburg, Paul ^c   Mergardt, Gaby ^a   Will, Frank ^d   Schulzova, Vera ^e   Hajslova, Jana ^e   Ploeger, Angelika ^a  

^a UNIVERSITY OF KASSEL   (Germany)

^b Exercise and Sports ^*  (Denmark)

^c Crystal Lab   (Netherlands)

^d HOCHSCHULE GEISENHEIM UNIVERSITY   (Germany)

^e INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Crystallization with additives; Fruit juice

Indexed keywords

FRUITS; IMAGE SEGMENTATION;

CUPRIC CHLORIDE; MEASUREMENT DATA; PECTIN CONCENTRATION; SELF-ORGANIZATION PROCESS; STANDARD ANALYSIS; STRUCTURE ANALYSIS; STRUCTURE VARIABLES; THE REGION OF INTEREST (ROI);

FRUIT JUICES;

EID: 84978137319     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-016-0575-6     Document Type: Article

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