ShareEnzymatic browning inhibition in cloudy apple juice by electrodialysis.
Author(s) : TRONC J. B., LAMARCHE F., MAKHLOUF J.
Type of article: Article
Summary
Cloudy apple juice was acidified to pH 2.7, at 16-24 deg C in an electrodialysis unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion-and cation-exchange). The treatment inhibited 81% of the activity of polyphenoloxidase and slowed enzymatic browning.
Details
- Original title: Enzymatic browning inhibition in cloudy apple juice by electrodialysis.
- Record ID : 1998-1129
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
- Publication date: 1997/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Beverages
- Keywords: Electricity; Browning; Treatment; Apple; Membrane; Fruit juice
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CHANGES IN FRUIT JUICES, IN RETAIL PACKAGES, DU...
- Author(s) : GRANZER R.
- Date : 1981
- Languages : German
- Source: Tätigk.ber. ILV - 35-37; 2 fig.; 1 ref.
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Inactivation of Escherichia coli O157:H7 and Es...
- Author(s) : EVRENDILEK G. A., ZHANG Q. H., RICHTER E. R.
- Date : 1999/07
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 7
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NONENZYMATIC BROWNING IN APPLE JUICE CONCENTRAT...
- Author(s) : TORIBIO J. L., LOZANO J. E.
- Date : 1984
- Languages : English
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INFLUENCE OF STORAGE TEMPERATURE ON SENSORY EVA...
- Author(s) : POLL L.
- Date : 1983/08
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 4
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FREEZE CONCENTRATION OF APPLE JUICE BY ROTATION...
- Author(s) : OLOWOFOYEKU A. K., GIL D., KRAMER A.
- Date : 1980/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 2
- Formats : PDF
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