Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

Strychnos cocculoides fruit is an important food source for rural populations in Zimbabwe in times of scarcity. Its thick pulp tightly adheres to its seeds, causing pulp extraction constraints and waste during processing, leading to underutilisation. Therefore, pectinase maceration combined with hea...

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Detalles Bibliográficos
Autores principales: Ngadze, Ruth T., Verkerk, Ruud, Nyanga, Loveness K., Fogliano, Vincenzo, Ferracane, Rosalia, Troise, Antonio D., Linnemann, Anita R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097836/
https://www.ncbi.nlm.nih.gov/pubmed/30118502
http://dx.doi.org/10.1371/journal.pone.0202415

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097836/
https://www.ncbi.nlm.nih.gov/pubmed/30118502
http://dx.doi.org/10.1371/journal.pone.0202415

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