Bleaching of apple pomace by hydrogen peroxide in alkaline conditions: Optimisation and characterisation of the products
- Author
- RENARD, C. M. G. C1 ; ROHOU, Y1 2 ; HUBERT, C2 3 ; DELLA VALLE, G1 ; THIBAULT, J.-F1 ; SAVINA, J.-P2
[1] Laboratoire de Biochimie et Technologie des Glucides, Centre de Recherches Agro-alimentaires, Institut National de la Recherche Agronomique, B.P. 71627, 44316, Nantes, France
[2] Centre de Recherche Pernod-Ricard, 120 avenue du Maréchal Foch, 94015, Créteil, France
[3] CSR-Pampryl, 160, avenue Paul Vaillant Couturier, 93126, La Courneuve, France - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1997, Vol 30, Num 4, pp 398-405 ; ref : 32 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Blanchiment(aliment) Composition chimique Couleur Effet concentration Fibre alimentaire Glucide Hydratation Hydrogène Peroxyde Lignine Marc pomme Milieu basique Optimisation Pectine Traitement chimique Valorisation pH Cidrerie sous produit Fruit sous produit Polyphénol Propriété physicochimique
- Keyword (en)
- Blanching Chemical composition Color Concentration effect Dietary fiber Carbohydrate Hydration Hydrogen Peroxides Lignin Apple pomace Basic medium Optimization Pectin Chemical treatment Upgrading pH Cider by product Fruit by product Polyphenol Physicochemical properties
- Keyword (es)
- Blanqueo Composición química Color Efecto concentración Fibra alimenticia Glúcido Hidratación Hidrógeno Peróxido Lignina Orujo de manzana Medio básico Optimización Pectina Tratamiento químico Valorización pH Sidra subproducto Fruta subproducto Polifenol Propiedad fisicoquímica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C05 Alcoholic beverages and cider
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2693346
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
10.1006/fstl.1996.0195 
https://dx.doi.org/10.1006/fstl.1996.0195
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