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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

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