[EN] The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the
juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp ...
[EN] The influence of ultrasound and conventional heating under different processing conditions on the inactivation and potential subsequent growth of micro-organisms in orange juice was investigated. Although a limited ...
The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and ...
Martí, N.; Lizama Abad, Victoria; Verdú, J. A.; Muñoz, N.; Aleixandre Benavent, José Luís; Saura, D.(Taylor & Francis, 2015)
[EN] Color is one of the most important factors in the quality assessment of red wine. Polyphenolic compounds, located in the skin and seeds of grapes, are responsible for the color of both the fruit and the wine produced ...