บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of various clarification treatments on patulin, phenolic compound and organic acid conpositions of apple juice.

GOKMEN, V., ARTIK, N., ACAR, J., KAHRAMAN, N. and POYRAZOGLU, E.

European Food Research and Technology 213: 194-199.

2001

บทคัดย่อ

Effects of various clarification treatments on patulin, phenolic compound and organic acid conpositions of apple juice.

Clearification techniques in apple juice proceessing were investigated for their effects on patulin content and some other quality parameters including phenolic compounds and organic acid. The clarification techniques varied significantly in their effects for the removal of patulin. Conventional clearification using gelatin, bentonite and activated charcoal was found to be more effective than other techniques. Adsorbent resin treatment just remarkable decrease in patulin and brought an improvement in juice colour and clarity.