Electroplasmolysis and other treatments to improve apple juice yield

Autor:	M. R. McLELLAN, L. R. Lind, R. L. Kime
Rok vydání:	1991
Předmět:	Nutrition and Dietetics business.industry Chemistry Extraction (chemistry) Pomace Standard methods Biotechnology Yield (wine) Heat treated Press cake Fruit juice Food science Pectinase business Agronomy and Crop Science Food Science
Zdroj:	Journal of the Science of Food and Agriculture. 57:303-306
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740570214
Popis:	A study was undertaken to compare juice yield from electroplasmolysis treated (EP, US Patent 4 723 483) apple pomace with other standard methods of juice extraction, enzyme treatments, a heat treatment and a control. On a 15-min press cycle yields among treatments were similar, with the heated mash sample and the EP sample slightly higher than the others. Rate of juice expression from press cake was very different between treatments, with the heat treated sample and the EP being among the highest.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::796c89d38fd66460018cc50d486a3189 https://doi.org/10.1002/jsfa.2740570214 Zobrazit plný text záznamu Plný text