Please use this identifier to cite or link to this item:
Full metadata record
|dc.description.abstract||© 2020 Chiang Mai University. Tannins are groups of phenolic compounds that cause astringency and turbidity in fruit juices. Many factors had an influence on the concentration of tannins in fruit juices, including cultivar, parts and maturity stages, as well as pH and viscosity of juices. Many methods were investigated for tannins removal from fruit juices. Physical methods included heat treatment and membrane filtration. Chemical methods were based on clarifying agents included polysaccharides (starch and chitosan), proteins (gelatin and casein) and synthetic polymers (polyvinyl polypyrolidone). The enzymatic method was based on the application of enzyme tannase to hydrolyze tannins into soluble compounds. Tannins removal efficiency of each method depended on fruit juice, type and parameters of the method. Downstream process should be considered especially for application of clarifying agents.||en_US|
|dc.title||Tannins in fruit juices and their removal||en_US|
|article.title.sourcetitle||Chiang Mai University Journal of Natural Sciences||en_US|
|article.stream.affiliations||University of Phayao||en_US|
|article.stream.affiliations||Chiang Mai University||en_US|
|Appears in Collections:||CMUL: Journal Articles|
Files in This Item:
There are no files associated with this item.
Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.