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Oxidised polyphenols are involved in haze formation in apple-based beverages

Archive ouverte | Millet, Mélanie | CCSD

International audience

Haze in Apple-Based Beverages: detailed polyphenol, polysaccharide, protein, and mineral compositions

Archive ouverte | Millet, Mélanie | CCSD

Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, Fren...

Reversible Haze Caused By Self-Aggregation Of Oxidised Procyandins In An Apple-Based Beverage

Archive ouverte | Poupard, Pascal | CCSD

International audience. Physicochemical hazes that appear during storage of clear apple-based beverages are a concern for producers. Since the turbidity are among determinant quality parameters of this beverage, the...

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