Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 24, 2004, Pages 7306-7310

  Mihalev, Kiril ^a   Schieber, Andreas ^b   Mollov, Plamen ^b   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Cloud stability; Cloudy apple juice; Cryptochlorogenic acid; HPLC MS; Mash maceration; Polyphenolic antioxidants; Proteolytic enzymes

Indexed keywords

CHLOROGENIC ACID; ENZYME; EPICATECHIN; POLYPHENOL DERIVATIVE; PROCYANIDIN; PROTEINASE;

APPLE JUICE; ARTICLE; COLOR; ENZYME ACTIVITY; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR STABILITY; OXIDATION; TURBIDITY;

BEVERAGES; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FLAVONOIDS; FOOD HANDLING; MALUS; PHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

MALUS X DOMESTICA;

EID: 9344236031     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049480u     Document Type: Article

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