Cloud stability, color, and extraction yield of a natural clouding agent obtained from orange peel by an enzymatic treatment

Author:

Espachs-Barroso Alexandre,Aguilera-Prim Susana,Martín-Belloso Olga

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference18 articles.

1. Wong DWS (1995) Food enzymes: structure and mechanisms. Chapman and Hall, New York

2. Pozsár-Hajnal K, Polacsek-Racz (1975) Acta Alimentaria 4 (3):271–289

3. Manjon A, Iborra JL, Romero C, Cánovas M (1992) Appl Biochem Biotechnol 37:19–31

4. Schülein M (2000) Biochim Biophys Acta 1543:239–254

5. Crandall PG, Matthews RF and, Baker RA (1983) Food Technol, December 1983:106–109

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