Optimization of banana juice extraction by combining hot water treatment, citric acid and pectinase
Abstract This study focuses on optimizing the extraction of Bhim Kol banana juice using a combined approach of enzymatic extraction, hot water treatment, and citric acid concentration. Bhim Kol bananas are recognized for their distinctive flavor and nutritional richness; however, their dense pulp an...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-09-01
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| Series: | Future Postharvest and Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fpf2.12027 |
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