A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup

A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup

Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cu...

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Bibliographic Details
Main Authors: Huertas M. Díaz-Mula, Juan P. López, María Serrano, María T. Pretel
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
enzymatic peeling
citrus segments
sensory properties
vitamin C
pasteurization
Online Access:https://www.mdpi.com/2304-8158/12/21/3977

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