Effect of clouding agents on the quality of apple juice during storage
- Author
- IBRAHIM, G. E1 ; HASSAN, I. M2 ; ABD-ELRASHID, A. M2 ; EL-MASSRY, K. F1 ; EH-GHORAB, A. H1 ; RAMADAN MANAL, M1 ; OSMAN, F1
[1] Chemistry of flavour and aroma Dept., National Research Center, Tahrir St. Dokki, Cairo 12311, Giza, Egypt
[2] Food Sci. Dept., Fac. of Agric., Ain Shams Univ, Cairo, Egypt - Source
Food hydrocolloids. 2011, Vol 25, Num 1, pp 91-97, 7 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Apple pomace Cloud stability Cloudy apple juice Hydrocolloids Phenolic content and antioxidant activity
- Keyword (fr)
- Antioxydant Conservation aliment Entreposage Hydrocolloïde Jus fruit Phénols Pomme Qualité Stabilité Fruit Produit à base de fruit
- Keyword (en)
- Antioxidant Food preservation Warehousing Hydrocolloid Fruit juice Phenols Apple Quality Stability Fruit Fruit product
- Keyword (es)
- Antioxidante Conservación alimento Almacenamiento Hidrocoloide Jugo fruta Fenoles Manzana Calidad Estabilidad Fruto Producto a base de fruta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23269677
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2010.05.009 
https://dx.doi.org/10.1016/j.foodhyd.2010.05.009
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