2022-05-02

Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.

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Citrus fiber and plant-based milk enzymes at sustainability forefront, flags Univar Solutions director Dr. Mint touts citrus fiber, a by-product of the juice industry, as the ideal upcycling and sustainability candidate to replace synthetic emulsifiers. It is also easily recognizable on the ingredients label by consumers.

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Identification Of Fatty Acids In Grape And Tomato Pomace – Sustainable Valorization Of Agricultural Waste Grape pomace holds up higher quantity of PUFA and CLA, but lesser amount of SFA and MUFA and cis isomers of oleic acid than tomato pomace.