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The effect of fining agents on quality parameters of grape juice | Durultma yardımcı maddelerinin üzüm suyu kalitesi üzerine etkileri

2008

Gülcü, M., Namık Kemal Univ., Faculty of Agriculture, Tekirdağ (Turkey). Div. of Food Engineering

AGROVOC Keywords
acidez acidity adjuvant technologique analyse organoleptique anthocyane anthocyanins antocianinas ash content bentonita bentonite calidad carbohydrate content chemical composition chemicophysical properties clarification clarifying color colour composition chimique contenido de carbohidratos contenido de ceniza couleur formulaciones formulation formulations gelatin gelatina grape juice jus de raisin organoleptic analysis ph phenolic content procesamiento processing processing aids production quality taninos tannin tannins teneur en cendres teneur en glucides traitement turkey turquie zumo de uva
Bibliographic information
Publisher
Namık Kemal University, Graduate School of Natural and Applied Sciences
Pagination
145 p.
Other Subjects
Contenido fena³lico; Coadyuvantes tecnola³gicos; Produccia³n; Clarificacia³n; Qualita©; Ga©latine; Propiedades fisicoqua­micas; Turqua­a; Propria©ta© physicochimique; Teneur en pha©nols; Composicia³n quimica; Anailisis organola©ptico; Acidita©
Language
Turkish
Note
Summaries (En, Tr)
106 tables
37 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Namık Kemal University, Graduate School of Natural and Applied Sciences, Tekirdağ (Turkey)
2012-08-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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