Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study

This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarific...

Descripción completa

Detalles Bibliográficos
Autores principales: da Silva, Pâmela M., Esparza-Flores, Eli Emanuel, Virgili, Anike H., de Menezes, Eliana W., Fernandez-Lafuente, Roberto, Dal Magro, Lucas, Rodrigues, Rafael C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647825/
https://www.ncbi.nlm.nih.gov/pubmed/37959038
http://dx.doi.org/10.3390/foods12213919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647825/
https://www.ncbi.nlm.nih.gov/pubmed/37959038
http://dx.doi.org/10.3390/foods12213919

Ejemplares similares