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Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 57, Issue 5, pages 1192–1193, September 1992
How to Cite
SAPERS, G.M. (1992), Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration. Journal of Food Science, 57: 1192–1193. doi: 10.1111/j.1365-2621.1992.tb11296.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 12/14/91; revised 4/7/92; accepted 4/29/92
Browning could be prevented in McIntosh apple juice by the addition of at least 200 ppm chitosan, irrespective of the chitosan product tested, followed by filtration with diatomaceous earth filter aid. Chitosan at 1000 ppm was required to prevent browning in juice from ripe Bartlett and Bosc pears. Juice from very ripe Bartlett pears did not respond to chitosan treatment. Chitosan addition interfered with the prevention of browning in apple and pear juice by centrifugation.