Research on technological process for production of muskmelon juice (Cucumis melo L.)

Research on technological process for production of muskmelon juice (Cucumis melo L.)

The effects of hydrolysis of muskmelon pomace on fruit juice recovery efficiency, transmittance, total phenolic content, total ascorbic acid content, total flavonoid content, and total carotenoid content have been studied. The aim of this study was to evaluate the potential use of pectinase enzyme i...

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Bibliographic Details
Main Authors: Nguyen Trinh Thi Nhu Hang, Pham Binh An, Nguyen Phu Thuong Nhan, Vu Duc Ngoc, Van Chi Khang
Format: Article
Language:English
Published: De Gruyter 2024-11-01
Series:Open Chemistry
Subjects:
pectinase enzyme
muskmelon juice
physicochemical properties
Online Access:https://doi.org/10.1515/chem-2024-0100
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