Concepedia

Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

Eric Karangwa, Khizar Hayat, Ling Rao, Dominique Savio Nshimiyimana, Mohamed Beva Kelfala Foh, Li Li, Janvier Ntwali, Linda Virginie Raymond, Shuqin Xia, Xiaoming Zhang

Food and Bioprocess Technology · 2011 · 17 citations · 18 references

DOI

Concepts

References

18

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

, , +17

The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices

Peter T. Gardner, Tamsin A.C. White, Donald B. McPhail et al. · Food Chemistry · 2000 · 709 citations

, , +16

Browning determination in citrus products

Shaul Meydav, I. Sam Saguy, I. J. KOPELMAN · Journal of Agricultural and Food Chemistry · 1977 · 226 citations

, , +14

Kinetic models for colour changes in pear puree during heating at relatively high temperatures

Albert Ibarz, Jordi Pagán, S. Garza · Journal of Food Engineering · 1999 · 205 citations

, , +11