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On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “Jiro” cultivar. In this direction, persimmon pulp was...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624191/ https://www.ncbi.nlm.nih.gov/pubmed/34828930 http://dx.doi.org/10.3390/foods10112650 |