Forty
grams of the final product (apple snack) made using mandarin juice provide the
same quantity of hesperidin as 250 mL of fresh
mandarin juice. At the
same time, vacuum impregnation with a solution supplemented with aloe had a
varied effect on the respiration processes
and
respiratory quotient of tested vegetables, making it difficult to draw
generalized conclusions.
Betoret et al.
(2012) applied vacuum impregnation to introduce homogenized mandarin juice with
a low fruit flesh content to apple snacks.
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