عنوان المقالة:Effect of chitosan on apple juice quality Effect of chitosan on apple juice quality
علاء كريم نعيمة | Alaa Kareem Niamah | 5385
نوع النشر
مجلة علمية
المؤلفون بالعربي
المؤلفون بالإنجليزي
Alaa Jabbar Abd , Alaa Kareem Niamah
الملخص العربي
The present study was undertaken to prepared chitosan by chemical method from shrimp shell and effect it's on the qualities of apple juice including chemical, microbiological and sensory qualities were examined , The results showed of addition of the chitosan as a clarifying agent was 0.4g/l at 25±2 Cº and 60min statistical analysis's showed that no significant on sensory character when added chitosan at 0.2-1g/l in apple juice, chitosan inhibited the growth of some spoilage of bacteria, mold and yeast , the analyses showed that increases in chitosan concentration extended the quality of the apple juice significantly (0.05),increasing pH range values (3.71-4.22) , reducing Brix value, enzymatic and nonenzymatic browning and controlling the spoilage during the storage time
تاريخ النشر
14/02/2012
الناشر
International Journal of Agriculture and Food Science
رقم المجلد
2
رقم العدد
4
ISSN/ISBN
2249-8516
الصفحات
153-157
الكلمات المفتاحية
chitosan, apple juice, jiuce quality
رجوع