Optimising clarification of carrot juice by bacterial crude pectinase

E-ISSN： 1365-2621|50|12|2707-2712

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.12, 2015-12, pp. : 2707-2712

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol. 39, Iss. 5, 2015-10 ,pp. : 528-537

John Wiley & Sons Inc

Access to resources Recommend Favorite

Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 732-736

John Wiley & Sons Inc

Access to resources Recommend Favorite

The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 4, 2015-04 ,pp. : 892-898

John Wiley & Sons Inc

Access to resources Recommend Favorite

β‐Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1155-1163

John Wiley & Sons Inc

Access to resources Recommend Favorite

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite