Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification
This study investigated the effects of three processing factors, acid blanching, centrifugation and dynamic high pressure homogenization, on cloud stability of carrot juice. Results indicated that the optimum processing condition for stabilized carrot juice were with dynamic high pressure homogeniza...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 5 vom: 01. Okt., Seite 399-406 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2013
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Carrot juice acid blanching cloud stability dynamic high pressure homogenization enzymatic treatment juice recovery β-carotene beta Carotene |
| Online verfügbar |
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