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Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality

Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yie...

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Detalles Bibliográficos
Autores principales: Jaworska, Grażyna, Szarek, Natalia, Hanus, Paweł
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736636/
https://www.ncbi.nlm.nih.gov/pubmed/36500702
http://dx.doi.org/10.3390/molecules27238610