| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542113 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Effects of enzymes on yield, chemical and sensory profile of black currant juice. ⺠Enzymes increased the yield of juice and the content of phenolic compounds. ⺠Enzymatic treatments decreased perceived sweetness and fresh odour. ⺠Treatments increased perceived astringency, sourness and fermented flavour. ⺠Optimisation of enzymatic process is very important in juice making procedure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Oskar Laaksonen, Mari Sandell, Emilia Nordlund, Raija-Liisa Heiniö, Hanna-Liisa Malinen, Mari Jaakkola, Heikki Kallio,