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The Effects of non-Thermal Processing on Carotenoids in Orange Juice
carotenoids pulsed electric field high hydrostatic pressure pasteurisation orange juice
2014/3/10
New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory qual...
Adsorption of Cationic Methylene Blue and Anionic Methyl Orange by Crude Drug Starches
cationic methylene blue anionic methyl orange crude drug starch applicability of adsorption equation reuse of crude drug residue
2008/4/20
In order to use effectively the starch from the extracted residue of crude drugs, adsorption characteristics of cationic methylene blue (MB) and anionic methyl orange (MO) were investigated. Starches ...
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
must wine orange juice orange drink flotation hyperoxidation pectolytic enzyme
2014/3/3
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was al...