Optimising clarification of carrot juice by bacterial crude pectinase-Reference-Cited by-同舟云学术

Optimising clarification of carrot juice by bacterial crude pectinase

Published:2015-10-31 Issue:12 Volume:50 Page:2707-2712
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Uzuner Sibel¹²,Cekmecelioglu Deniz¹

Affiliation:

1. Department of Food Engineering; Faculty of Engineering; Middle East Technical University; 06800 Ankara Turkey

2. Department of Food Engineering; Faculty of Engineering and Architecture; Abant Izzet Baysal University; 14280 Bolu Turkey

Funder

METU Research Council

Graduate School of Natural and Applied Sciences at the Middle East Technical University, Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference23 articles.

1. Enzymatic clarification of carrot juice by using response surface methodology;Alam;Agricultural Engineering International: CIGR Journal,2014

2. Industrial applications of pectic enzymes: a review;Alkorta;Process Biochemistry,1998

3. Production, purification of pectinase from Bacillus sp. MBRL576 isolate and its application in extraction of juice;Bhardwaj;International Journal of Science and Research,2014

4. Optimization of enzymatic clarification of green asparagus juice using response surface methodology;Chen;Journal of Food Science,2012

5. Use of commercial pectinase in fruit juice industry-part 3: immobilized pectinase for mash treatment;Demir;Journal of Food Engineering,2000

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