Pectinase hydrolysis of guava pulp: effect on the physicochemical characteristics of its juice

The objective of this research is to assess the effect of enzymatic treatment of guava puree on the physicochemical parameters of the juice. Pectinases from Aspergillus niger were applied to the puree at 43 ± 3 °C under constant stirring. Enzyme concentrations used were: 0.033 % (w/w), 0.055% (w/w),...

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Detalles Bibliográficos
Autores principales: Ninga, Kombele Aime, Carly Desobgo, Zangue Steve, De, Sirshendu, Nso, Emmanuel Jong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8517168/
https://www.ncbi.nlm.nih.gov/pubmed/34693061
http://dx.doi.org/10.1016/j.heliyon.2021.e08141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8517168/
https://www.ncbi.nlm.nih.gov/pubmed/34693061
http://dx.doi.org/10.1016/j.heliyon.2021.e08141

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