Characterization and Energy Densification of Mayhaw Jelly Production Wastes Using Hydrothermal Carbonization

RESEARCH BACKGROUND: Mayhaw jelly, made from mayhaw berries from the southern United States, is a popular food product that on processing produces a berry pomace waste. Little information is available in the literature about this waste or how to valorize it. This study investigated this food product...

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Detalles Bibliográficos
Autores principales: Sagar, Viral, Hardin, MeiLan, Kumar, Narendra, Lynam, Joan G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Preliminary Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187566/
https://www.ncbi.nlm.nih.gov/pubmed/37200787
http://dx.doi.org/10.17113/ftb.61.01.23.7783

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187566/
https://www.ncbi.nlm.nih.gov/pubmed/37200787
http://dx.doi.org/10.17113/ftb.61.01.23.7783

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