Clarification of fruit juice with chitosan

被引：88

作者：

Chatterjee, S ^{[1
]}

Chatterjee, BP ^{[1
]}

Guha, AK ^{[1
]}

机构：

[1] Indian Assoc Cultivat Sci, Dept Biol Chem, Kolkata 700032, W Bengal, India

来源：

PROCESS BIOCHEMISTRY | 2004年 / 39卷 / 12期

关键词：

chitosan; fruit juice; clarification; sensory evaluation;

D O I：

10.1016/j.procbio.2003.11.024

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Chitosan prepared from shrimp shell was made partially water-soluble by hydrolyzing with 7% acetic acid. This chitosan at low concentration was found to be effective in the clarification of different fruit juices. Appearance and acceptability of the juices after treatment with chitosan significantly increased on a nine point Hedonic scale. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：2229 / 2232

页数：4

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[No title captured]

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