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Pectic Enzymes Related with the Formation of Coagulum in Carrot Juice
carrot juice pectinesterase polygalacturonase
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2009/7/7
This study was conducted to investigate the relationship between several blanching conditions and remaining enzyme activities, especially pectinesterase (PE) and polygalacturonase (PG), on the formati...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
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2010/11/22
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....