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

GÖKMEN V., Artik N., Acar J., Kahraman N., Poyrazoglu E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.213, sa.3, ss.194-199, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 213 Sayı: 3
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1007/s002170100354
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.194-199
  • Anahtar Kelimeler: patulin, phenolic compounds, organic acids, apple juice, clarification techniques, FUMARIC-ACID, STORAGE
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The purpose of this study was to investigate the comparative clarification techniques in apple juice processing and their effects on the patulin content and some other quality parameters including phenolic compounds and organic acids.