A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon w...

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Detalles Bibliográficos
Autores principales: Xu, Jiayue, Wang, Yilun, Zhang, Xinyue, Zhao, Zhen, Yang, Yao, Yang, Xin, Wang, Yongtao, Liao, Xiaojun, Zhao, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700792/
https://www.ncbi.nlm.nih.gov/pubmed/34945620
http://dx.doi.org/10.3390/foods10123069

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700792/
https://www.ncbi.nlm.nih.gov/pubmed/34945620
http://dx.doi.org/10.3390/foods10123069

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