Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates - pectinase pretreatmen...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Czech Academy of Agricultural Sciences
2014-12-01
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| Serier: | Czech Journal of Food Sciences |
| Fag: | |
| Online adgang: | https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0013_dual-effects-of-whey-protein-isolates-on-the-inhibition-of-enzymatic-browning-and-clarification-of-apple-juice.php |
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