Optimization of carrot juice color and cloud stability
- Author
- SIMS, C. A; BALABAN, M. O; MATTHEWS, R. F
Univ. Florida, food sci. human nutrition dep., Gainesville FL 32611-0370, United States - Source
Journal of food science. 1993, Vol 58, Num 5, pp 1129-1131 ; ref : 16 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acidification Carotte(légume) Carotène Couleur Extraction Jus légume Stabilité Traitement enzymatique Traitement thermique Turbidité
- Keyword (en)
- Acidification Carrot Carotene Color Extraction Vegetable juice Stability Enzymatic treatment Heat treatment Turbidity
- Keyword (es)
- Acidificación Zanahoria(legumbre) Caroteno Color Extracción Jugo legumbre Estabilidad Tratamiento enzimático Tratamiento térmico Turbiedad
- Classification
- 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
- 3864905
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
10.1111/j.1365-2621.1993.tb06130.x 
https://dx.doi.org/10.1111/j.1365-2621.1993.tb06130.x
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