VISCOSITY REDUCTION AND PREVENTION OF BROWNING IN THE PREPARATION OF CLARIFIED BANANA JUICE

Journal of Food Quality

Volumn 14, Issue 3, 1991, Pages 209-218

  KOFFI, E K ^a   SIMS, C A ^a   BATES, R P ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85006848366     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1991.tb00062.x     Document Type: Article

References (22)

1. Banana drink, a new canned product
2. A propos de l'extraction d'un jus de banane, en vue de la production de la biere de banane
3. Boissons nouvelles a base de fruits
4. Substrate specificity and inhibition of polyphenoloxidase (PPO) from a dwarf variety of banana (Musa cavendishii, L.)
5. Changes in the contents of sugars, starch, pectic substances and acidity of bananas during ripening
6. Characterization of starch and fiber of banana fruit
7. The banana
8. Determination of carbohydrates in foods. II. Unavailable carbohydrates
9. Utilization of fungal enzymes in liquefaction of soft fruits and extraction and clarification of fruit juices
10. A study of the production of clarified banana juice using pectinolytic enzymes
11. Changes in chemical composition of “Cavendish” banana (Musa acuminata) during ripening