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Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes
Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the e...
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| 出版年: | Curr Res Food Sci |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7680705/ https://ncbi.nlm.nih.gov/pubmed/33251526 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.09.003 |
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