Improving the quality of mandarin juice using a combination of filtration and standard homogenization.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132522
Abstract: Cloud loss and pulp precipitation are serious quality defects of mandarin juice (MJ) which brake on industrialization and need to be overcome by developing stabilization process. Therefore, filtration (FT) and standard homogenization (SH) on improving… read more here.
Keywords: mandarin juice; quality; standard homogenization; filtration standard ... See more keywords
Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan: Long-term stability and feasibility application in mandarin juice
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.10.010
Abstract: Abstract A polyelectrolyte delivery system for vitamin C, achieved by sequential deposition of positive chitosan (CH) and negative sodium alginate (AL) onto the surface of anionic nanoliposomes (NLs), was investigated. Compared with uncoated NLs, AL… read more here.
Keywords: mandarin juice; vitamin nanoliposomes; multilayered vitamin; stability ... See more keywords