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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),...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |