Microfluidization of juice extracted from partially granulated citrus fruits: Effect on physical attributes, functional quality and enzymatic activity

Microfluidization of juice extracted from partially granulated citrus fruits: Effect on physical attributes, functional quality and enzymatic activity

Citrus juice sac granulation reduces the yield of extractable juice and impairs its nutritional and functional quality. Therefore, present study was carried out to improve the physico-functional quality of juice extracted from partially granulated ‘Dancy’ tangerine. Juice was passed through microflu...

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Bibliographic Details
Main Authors: Swarajya Laxmi Nayak, Shruti Sethi, Supradip Saha, Anil Kumar Dubey, Arpan Bhowmik
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Citrus juice
Microfluidization
Fractal dimension
Hesperidin
Naringin
Pectin methyl esterase
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23001533

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http://www.sciencedirect.com/science/article/pii/S2772753X23001533

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