Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification

In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmit...

書誌詳細
出版年:	Foods
主要な著者:	Andi Wu, Jimin Lv, Changxin Ju, Yiwen Wang, Yanyun Zhu, Jianchu Chen
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-02-01
主題:	bayberry juice clarification chitosan/sodium alginate composite clarifiers aroma
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/5/671

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