Effects of Chitosan Treatments on the Clarity and Color of Apple Juice
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 495-496
- https://doi.org/10.1111/j.1365-2621.1989.tb03119.x
Abstract
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.This publication has 2 references indexed in Scilit:
- Effects of Chitosan on Yield and Compositional Data of Carrot and Apple JuiceJournal of Food Science, 1988
- Recovery and Nutritional Evaluation of Proteinaceous Solids Separated from Whey by Coagulation with ChitosanJournal of Dairy Science, 1976