Browsing Tecnología en Alimentos by Subject "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 ...