Parts of this work were supported by the German Academic Exchange Service (DAAD).
Effects of Chitosan Treatments on the Clarity and Color of Apple Juice
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 54, Issue 2, pages 495–496, March 1989
How to Cite
SOTO-PERALTA, N. V., MÜLLER, H. and KNORR, D. (1989), Effects of Chitosan Treatments on the Clarity and Color of Apple Juice. Journal of Food Science, 54: 495–496. doi: 10.1111/j.1365-2621.1989.tb03119.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/28/88; accepted 11/28/88.
Acid-soluble and water-soluble chitosans as fining agents for apple juice were compared to conventional silica sol/gelatin/bentonite treatment. Both chitosans proved equally effective in reducing juice turbidity as compared to control treatments and slightly lighter juices resulted from chitosan treatments. Use of the one step chitosan treatment appeares an attractive alternative to conventional fining processes.