Removal of dark compounds from clarified fruit juices by adsorption processes-Reference-Cited by-同舟云学术

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Removal of dark compounds from clarified fruit juices by adsorption processes

Published:1998-06 Issue:1 Volume:37 Page:25-41
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Carabasa M.,Ibarz A.,Garza S.,Barbosa-Cánovas G.V.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Use of activated carbon for color control in the apple juice concentrate (AJC) production;Artik;Fruit Processing,1994

2. Application of the adsorption technique in the fruit juice industry;Fischer;Confructa Studien,1992

3. Cinética del pardeamiento no enzimático de zumos de frutas;González;Alimentaria,1988

4. Adsorption of Kluyveromyces marxianus pectinase on CM-Sephadex gels;Harsa;Enzyme and Microbial Technology,1993

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3. Influence of high shear rate on particles size, rheological behavior and fouling propensity of fruit juices during crossflow microfiltration: Case of orange juice;Innovative Food Science & Emerging Technologies;2018-08

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