FRUIT JUICES CLARIFICATION WITH  AMYLASES

Autori

  • Liviu Giurgiulescu Department of Chemistry-Biology, Faculty of Science, Technical University of Cluj Napoca
  • Olivian Chiver Department of Engineering and Technologic Management, Faculty of Engineering, Technical University of Cluj Napoca
  • Cristian Hendre Department of Chemistry-Biology, Faculty of Science, Technical University of Cluj Napoca

DOI:

https://doi.org/10.52846/bihpt.v27i63.29

Cuvinte cheie:

Fruit juices;, alfa amylases, total acidity;

Rezumat

On the market consumers prefer clear fruits juice. The clarification process can be improved by utilization of pectolytic enzymes with major influence in juice chemical composition. This study follows the possibility to use in apple, pear and orange juice clarification process with untypical enzymes for industrial processes – amylases.

Descărcări

Publicat

16-12-2022

Număr

Vol. 27 Nr. 63 (2022): Analele Universitatii din Craiova, seria Biologie, Horticultură, Tehnologia Prelucrării Produselor Agricole, Ingineria Mediului

Secțiune

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