Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing-Reference-Cited by-同舟云学术

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Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing

Published:2011-07-13 Issue:6 Volume:5 Page:2132-2139
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Albert Ibarz,Víctor Falguera,Salvador Garza,Alfonso Garvín

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0649-9.pdf

Reference28 articles.

1. Achaerandio, I., Güell, C., & López, F. (2002). Continuous vinegar decolorization with exchange resins. Journal of Food Engineering, 51, 311–317.

2. Ataç, B., & Gökmen, V. (2011). Adsorption of dark colored compounds in apple juice—Effects of initial soluble solid concentration on adsorption kinetics and mechanism. Journal of Food Process Engineering, 34, 108–124.

3. Augusto P, Falguera V, Cristianini M, Ibarz A (2011). Rheological behavior of tomato juice: Steady-state shear and time-dependent modeling. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0472-8 .

4. Beveridge, T., Franz, K., & Harrison, J. E. (1986). Clarified natural apple juice: Production and storage stability of juice and concentrate. Journal of Food Science, 51(2), 414–414.

5. Brouillard, R. (1982). Chemical structure of anthocyanins. In P. Markakis (Ed.), Anthocyanins as food colors (pp. 1–40). New York: Academic.

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