Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice

Author:

Sun Ting,Powers Joseph R.,Tang Juming

Publisher

Wiley

Subject

Food Science

Reference19 articles.

1. J Bakker . 2004 . Expanding the Michigan asparagus industry through new product development and enhanced processing technologies . Available from: http://www.ams.usda.gov/tmd/FSMIP/FY2002/MI0366.pdf. Accessed February 27, 2007.

2. Use of a free radical method to evaluate antioxidant activity

3. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment

4. Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

5. OR Fennema . 1996 . Food chemistry . New York: Marcel Dekker Inc.p1069 .

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