Soto M., Acosta O., Vaillant F., Perez A.
2016
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 of anthocyanins and ellagitannins (P?< 0.05) compared with discontinuous pressing. The use of enzymatic pretreatment also significantly increased the extraction of ...
Traitement et conservation des produits alimentaires
2016
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 of anthocyanins and ellagitannins (P?< 0.05) compared with discontinuous pressing. The use of enzymatic pretreatment also significantly increased the extraction of ...
Traitement et conservation des produits alimentaires