EFFECT of pH and ENZYMATIC TREATMENT ON MICROFILTRATION and ULTRAFILTRATION of TANGERINE JUICE-Reference-Cited by-同舟云学术

EFFECT of pH and ENZYMATIC TREATMENT ON MICROFILTRATION and ULTRAFILTRATION of TANGERINE JUICE

Published:1991-01 Issue:1 Volume:14 Page:21-34
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

CHAMCHONG M.,NOOMHORM ATHAPOL

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1991.tb00079.x/fullpdf

Reference14 articles.

1. ORANGE PECTINESTERASE: PURIFICATION, PROPERTIES, AND EFFECT ON CLOUD STABILITY

2. J. H. BRUEMMER, R. A. BAKER, and B. ROE, 1976 . Enzymes Affecting Flavor and Appearance of Citrus Product, Enzyme in Food and Beverage Processing. Robert, L. O. et al. Proceeding of Symposium.

3. J. J. DOESBURG, 1965 . Pectic Substances in Fresh and Preserved Fruits and Vegetables, pp. 19 & 119. Institute for Research on Storage and Processing of Horticultural Produce, Wageningen, the Netherlands.

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of enzymes in juice clarification;Value-Addition in Beverages through Enzyme Technology;2023

2. Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration;Membranes;2021-01-14

3. Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration;Journal of Food Engineering;2020-06

4. Membrane Technology in Bioprocess Engineering;The Handbook of Environmental Chemistry;2020

5. Pectin Removal and Clarification of Juices;Separation of Functional Molecules in Food by Membrane Technology;2019