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Titolo:
ENZYMATIC BROWNING INHIBITION IN CLOUDY APPLE JUICE BY ELECTRODIALYSIS
Autore:
TRONC JS; LAMARCHE F; MAKHLOUF J;
Indirizzi:
UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS,PAVILLON PAUL COMTOIS ST FOY PQ G1K 7P4 CANADA UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS ST FOY PQ G1K 7P4 CANADA AGR CANADA,CTR RECH & DEV ALIMENTS ST HYACINTHE PQ J2S 8E3 CANADA
Titolo Testata:
Journal of food science
fascicolo: 1, volume: 62, anno: 1997,
pagine: 75 -
SICI:
0022-1147(1997)62:1<75:EBIICA>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
ACIDS;
Keywords:
ELECTRODIALYSIS; BIPOLAR MEMBRANES; APPLE JUICE; ENZYMATIC BROWNING; POLYPHENOLOXIDASE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
23
Recensione:
Indirizzi per estratti:
Citazione:
J.S. Tronc et al., "ENZYMATIC BROWNING INHIBITION IN CLOUDY APPLE JUICE BY ELECTRODIALYSIS", Journal of food science, 62(1), 1997, pp. 75

Abstract

Cloudy apple juice (pH 3.8) was acidified to pH 2.7, at 16-24 degreesC and at a constant current density of 40 mA/cm(2), in an electrodialysis (ED) unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion- and cation-exchange). The treatment inhibited 81% of the activity of polyphenoloxidase and slowed enzymatic browning, indicated by a decrease in indice ''a'' and an increase in ''L'' on the Hunter Lab colorimeter scale. During ED treatments, conductivity and K+ concentration in apple juice decreased by, respectively, 21% and 86%.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/12/20 alle ore 23:51:39