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Journals
Acta Universitatis Sapientiae, Alimentaria
Volume 10 (2017): Issue 1 (October 2017)
Open Access
Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice
D. Furulyás
D. Furulyás
,
F. Nyéki
F. Nyéki
,
M. Stéger-Máté
M. Stéger-Máté
,
É. Stefanovits-Bányai
É. Stefanovits-Bányai
and
Sz. Bánvölgyi
Sz. Bánvölgyi
| Oct 10, 2017
Acta Universitatis Sapientiae, Alimentaria
Volume 10 (2017): Issue 1 (October 2017)
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Published Online:
Oct 10, 2017
Page range:
116 - 126
DOI:
https://doi.org/10.1515/ausal-2017-0008
Keywords
sambucus nigra
,
elderberry
,
antioxidant
,
enzyme treatment
,
microfiltration
© 2017 D. Furulyás et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
D. Furulyás
Szent István University, Faculty of Food Science, Department of Food Preservation
Budapest, Hungary
Szent István University, Faculty of Food Science, Department of Applied Chemistry
Budapest, Hungary
F. Nyéki
Szent István University, Faculty of Food Science, Department of Food Engineering
Budapest, Hungary
M. Stéger-Máté
Szent István University, Faculty of Food Science, Department of Food Preservation
Budapest, Hungary
É. Stefanovits-Bányai
Szent István University, Faculty of Food Science, Department of Applied Chemistry
Budapest, Hungary
Sz. Bánvölgyi
Szent István University, Faculty of Food Science, Department of Food Engineering
Budapest, Hungary