The effect of the manufacturing method on the characteristics of apple juice
| Autor: | H.A. Schols, P.H. in 't Veld, A.G.J. Voragen, W. van Deelen |
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| Jazyk: | angličtina |
| Rok vydání: | 1991 |
| Předmět: |
chemistry.chemical_classification
Arabinose Chromatography food.ingredient Pulp (paper) General Chemistry engineering.material Polysaccharide Biochemistry Gelatin Industrial and Manufacturing Engineering Cell wall chemistry.chemical_compound food chemistry Levensmiddelenchemie en -microbiologie Polyphenol Bentonite engineering Food Chemistry and Microbiology Life Science Food science Sugar Food Science Biotechnology |
| Zdroj: | Zeitschrift für Lebensmittel-Untersuchung und-Forschung. A, Food research and technology 192 (1991) Zeitschrift für Lebensmittel-Untersuchung und-Forschung. A, Food research and technology, 192, 142-148 |
| Popis: | Apple juices, obtained by straight pressing, pulp enzyming or liquefaction and clarification by the conventional process using bentonite, gelatin, and silicasol or by ultrafiltration, were analysed for sugar and acid content, colour, polyphenol content, ultrafiltration fluxes and polysaccharide content and composition. The amount and composition of the high-Mr polysaccharide fractions found indicate the importance of the juice processing method and enzyme preparation chosen. Polysaccharides solubilized from the cell walls were found to contain galacturonic acid and arabinose as the major constituent sugars. Ultrafiltration enabled the removal of high-MR polymers but neutral arabinans were still found to be present in ultrafiltered juice. |
| Databáze: | OpenAIRE |
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