Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice-Reference-Cited by-同舟云学术

Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice

Published:2007-03 Issue:1 Volume:8 Page:135-142
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Landbo Anne-Katrine,Kaack Karl,Meyer Anne S.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference16 articles.

1. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice;Bagger-Jørgensen;European Food Research and Technology,2004

2. Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography;Goiffon;Analytica Chimica Acta,1999

3. Fruit juices;Grassin,1996

4. Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars;Jensen;Journal of the Science of Food and Agriculture,2001

5. Juice processing from elderberry (Sambucus nigra L.);Kaack;Danish Journal of Plant and Soil Science,1989

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