Influence of processing regime on certain characteristics of diffusionally extracted apple juice
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01271.x/fullpdf
Reference29 articles.
1. BeMiller , J.N. 1986 An introduction to Pectins: Structure and Properties Chemistry and Function of Pectins M. L. Fishman J. J. Jen 2 12
2. Continuous diffusion-extraction method to produce apple juice;Binkley;Journal of Food Science,1978
3. Chemical and physical treatment effects on solid-liquid extraction of apple tissue;Binkley;Journal of Food Science,1981
4. A simple and rapid preparation of alditol acetates for monosaccharide analysis;Blakeney;Carbohydrate Research,1983
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2. Process for selective extraction of pectins from plant material by differential pH;Carbohydrate Polymers;2000-12
3. Juice extraction from apples and other fruits and vegetables;Critical Reviews in Food Science and Nutrition;1997-08
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5. Role of pectin methylesterase in tomato fruit ripening and quality attributes of processed tomato juice;Progress in Biotechnology;1996
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