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Preparation of liquid fruits by enzymic processing.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1968) Preparation of liquid fruits by enzymic processing. Journal of Food Science and Technology (Mysore), 5 (3). 129-132, 13 ref..

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Abstract

An enzyme liquid concentrate obtained from an Aspergillus niger culture added at 0.5% to the pulp of ripe guava fruit allowed an 85% yield of juice to be obtained by pressing, after incubation for 18 h at 40 degree C. The fall in pectin and tannin content was recorded.

Item Type: Article
Uncontrolled Keywords: ENZYMES-; Enzyme from Aspergillus niger for improving yield of guava juice; ASPERGILLUS-; GUAVA-; JUICES-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 06:57
Last Modified: 15 Mar 2010 06:57
URI: http://ir.cftri.com/id/eprint/7409

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