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- Tastan, Ozge, et al. Show all 2 Author
- Food chemistry 2015 v.180 pp. 211-218
- anthocyanins; chitosan; color; juices; pomegranates; protein content; response surface methodology; temperature; titratable acidity; turbidity
- ... In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomegranate juice (PJ) using response surface methodology. The three factors were conc ...