Listar por tema "Fruit"
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Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration
(2017)Nanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane ... -
Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products
(2020)Microwave heating is a part of several food processing unit-operations, while also emerging as a processing technology for by-products. Process efficiency depends on dielectric properties; however, data of these by-products ... -
Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits
(2016-10)This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content ... -
New approaches to control postharvest rot in fruits
(2017)Postharvest fungal diseases are one of the main factors causing losses of fresh produce in the warm and humid tropical regions. Levels of postharvest losses are affected by type of commodity, country, weather condition, ...