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, vol.213, no.3, pp.194-199, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 213 Issue: 3
  • Publication Date: 2001
  • Doi Number: 10.1007/s002170100354
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.194-199
  • Keywords: patulin, phenolic compounds, organic acids, apple juice, clarification techniques, FUMARIC-ACID, STORAGE
  • Hacettepe University Affiliated: Yes

Abstract

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.