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The influence of various fining agents on the composition of proteins in apple juice

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Whether young or old, pure and sweet or mixed with mineral water into a refreshing fizzy drink – people of all ages enjoy the golden juice squeezed from apples. In addition to the naturally cloudy varieties, clear apple juice is particularly prevalent commercially. Consumers tend to prefer this type of juice, as it more aesthetically pleasing and has a more pleasant texture. However, the sale of clear apple juice can be made considerably more difficult if turbidity forms during storage, as buyers often mistakenly interpret this as an indication of a spoiled juice.

5 pages
Authors: Dr I. Schneider, F. Hoffmann
Published in FRUIT PROCESSING 5/2015