Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments-Reference-Cited by-同舟云学术

Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments

Published:2012-03 Issue:3 Volume:47 Page:467-471
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Domingues Rui Carlos Castro,Faria Junior Sebastião Braz,Silva Rafael Bernardes,Cardoso Vicelma Luiz,Reis Miria Hespanhol Miranda

Funder

FAPEMIG

CNPq

CAPES Brazil

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference26 articles.

1. Clarification of fruit juice with chitosan;Chatterjee;Process Biochem,2004

2. A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate;Alvarez;J Food Eng,2000

3. Effects of various clarification treatments on phenolic compounds and color of apple juice;Oszmianski;Eur Food Res Technol,2007

4. Application of fungal chitosan for clarification of apple juice;Rungsardthong;Process Biochem,2006

5. Chemical composition of clarified bayberry (Myrica rubra Sieb. et Zucc.) juice sediment;Fang;J Agric Food Chem,2006

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