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.res.in/id/eprint/7409 |
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