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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| 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 |