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...

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Detalles Bibliográficos
Autores principales: Lalou, Sofia, Ordoudi, Stella A., Mantzouridou, Fani Th.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
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

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624191/
https://www.ncbi.nlm.nih.gov/pubmed/34828930
http://dx.doi.org/10.3390/foods10112650

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