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Effects of Chitosan Treatments on the Clarity and Color of Apple Juice (1989)

SOTO-PERALTA, NELLA V. ; MÜLLER, HORST ; KNORR, DIETRICH

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 54 (1989), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Acid-soluble and water-soluble chitosans as fining agents for apple juice were compared to conventional silica sol/gelatin/bentonite treatment. Both chitosans proved equally effective in reducing juice turbidity as compared to control treatments and slightly lighter juices resulted from chitosan treatments. Use of the one step chitosan treatment appeares an attractive alternative to conventional fining processes.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03119.x

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