Optimization of the quality of sea buckthorn juice by enzymatic digestion and inoculation sequence
J Wang, Y Zhang, B Zhang, Y Han, J Li, B Zhang… - Food Chemistry, 2025 - Elsevier
Sea buckthorn, rich in nutrients and bioactive compounds such as phenolics, fatty acids, and
vitamins, presents processing challenges due to its intense sourness and bland flavor. This …
vitamins, presents processing challenges due to its intense sourness and bland flavor. This …
Unveiling novel insights into Bacillus velezensis 16B pectin lyase for improved fruit juice processing
M Pavlović, MŠ Slavić, M Kojić, A Margetić, M Ristović… - Food Chemistry, 2024 - Elsevier
Microbial pectinolytic enzymes are important in various industries, particularly food
processing. This study focuses on uncovering insights into a novel pectin lyase, BvPelB …
processing. This study focuses on uncovering insights into a novel pectin lyase, BvPelB …
Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components
M Chauhan, PS Negi - Journal of Food Science and Technology, 2024 - Springer
Freshly extracted juice from two different varieties of an under-utilized fruit (Syzygium
malaccense) was subjected to various non-thermal treatments, such as ultrasonication (5 …
malaccense) was subjected to various non-thermal treatments, such as ultrasonication (5 …