High-pressure treatment of cloudy apple juice

A factorial design with four factors (pressure, holding time, temperature and waiting period between crushing of apple and high-pressure (HP) treatment) was built up to study the effect of HP treatment on pectin methylesterase activity (PME, EC 3.1.1.11) in cloudy apple juice. PME activity was measu...

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Veröffentlicht in:	Food science & technology 2006-01, Vol.39 (9), p.1005-1013
Hauptverfasser:	Baron, Alain, Dénes, Jean-Marc, Durier, Christine
Format:	Artikel
Sprache:	eng
Schlagworte:	apple juice apples Biological and medical sciences clarity Cloudy apple juices crushing enzyme activity flavonols Food engineering Food industries food storage Fruit and vegetable industries fruit extracts Fundamental and applied biological sciences. Psychology High pressure high pressure treatment Life Sciences monophenol monooxygenase particle size distribution Particles Pectin methylesterase pectinesterase pectins Phenolic compounds prophenoloxidase storage temperature storage time turbidity
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