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 <i>Diospyros Kaki</i> “Jiro” cultivar. In this direction,...

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Autores principales: Sofia Lalou, Stella A. Ordoudi, Fani Th. Mantzouridou
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/3fb438d5610c4b6db68bb788685464b1
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