Linked Data Explorer
The mechanism of cloud loss phenomena in orange juice
- "The purpose of this study was to gain a better insight into the factors which cause cloud loss in turbid fruit juices. Orange juice was chosen as the material of investigation. Chapters 2 and 3 are literature surveys. Chapter 2 reviews the older literature on cloud loss probblems of orange juice, cloud composition and recent developments of the research in this field. Also the clarification mechanism of apple juice and grape juice have been described. Chapter 3 pays attention to the structure and properties of pectic substances. As pectin esterase is a native enzyme of the orange fruitand pectin depolymerizing enzymes were appliiiiied in the experiments, the second part of this chapter reviews pectic enzymes. Methods to demonstrate and determine PE activity have been described in Section 3.3. Since it was often more important to be informed about the actual action of PE than about the number of PEenzyme units pppppresent, a distinction was made between the terms action and activity. The action of PE can be determined by asssaying quantitatively the methanol that is formed as a result of this action. Some methods to determine methanol therefore have been described."
- "The mechanism of cloud loss phenomena in orange juice"