Procyanidin Contributions to Haze Formation in Anaerobically Produced Apple Juice

Procyanidins in apple juice and a model system were examined for their haze-forming potential. In anaerobically prepared juice, only unheated samples stored with an air headspace formed haze. Heated juice gave an immediate increase in turbidity, but turbidity did not develop further on storage at 20...

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Veröffentlicht in:	Food science & technology 1997, Vol.30 (6), p.594-601
Hauptverfasser:	Beveridge, T., Harrison, J.E., Weintraub, S.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	anaerobic conditions apple apple juice Biological and medical sciences catechin duration epicatechin Food industries food processing food processing quality food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology haze heat treatment juice juice quality phenolic compounds phloridzin prediction procyanidin storage quality temperature turbidity
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