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Research Articles

Effects of Gellan, Xanthan, and λ-Carrageenan on Ellagic Acid Sedimentation, Viscosity, and Turbidity of 'Campbell Early' Grape Juice

원문정보

Kashif Ghafoor, Ji Eun Jung, Yong Hee Choi

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.80-84
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Preparation of grape juice
  Preparation of hydrocolloid solutions
  Mixing fo CEJ and hydrocolloids
  Sedimentation 
  Determination of viscosity
  Quantification of ellagic acid
  Turbidity evaluation
  Data analysis
 Results and Discussion
  The effect of gums and storage time on the viscosity of  CEJ
  The effect of gums and storage time on sedimentation in CEJ
  The effect of gums and storage time on the ellagic acid content of CEJ
  The effect of gums and storage time on the turbidity of CEJ
 References

키워드

저자정보

  • Kashif Ghafoor Department of Food Science and Technology, Kyungpook National University
  • Ji Eun Jung Department of Food Science and Technology, Kyungpook National University
  • Yong Hee Choi Department of Food Science and Technology, Kyungpook National University

참고문헌

자료제공 : 네이버학술정보

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