Physical and chemical properties of apple juice and apple juice particulate
In order to prevent enzymatic oxidation of phenols during the centrifugal extraction of juice from apple purée, a sulfite or ascorbic acid treatment followed by blanching has been proposed. However, juice from blanched puree is more turbid and difficult to clarify than juice processed without blanch...
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
University of British Columbia
2010
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/2429/27984 |