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Clarification of fruit juice with chitosan

Paper ID Volume ID Publish Year Pages File Format Full-Text
36765 45146 2004 4 PDF Available
Title
Clarification of fruit juice with chitosan
Abstract

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.

Keywords
Chitosan; Fruit juice; Clarification; Sensory evaluation
First Page Preview
Clarification of fruit juice with chitosan
Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 39, Issue 12, 29 October 2004, Pages 2229–2232
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering