Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107066
Abstract: Abstract Persimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15-20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of the residues was done,… read more here.
Keywords: polyphenol; pectin; waste; conditions carbohydrate ... See more keywords