Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10542738 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Pomegranate juice were extracted using blender and mechanical press. ⺠Physicochemical properties, yield, total polyphenols, antioxidant capacity and anthocyanin levels reported. ⺠Significant differences (p ⩽ 0.05) were observed between both methods of extraction. ⺠Significant cultivar differences were observed. ⺠Blender was more efficient than mechanical press for pomegranate juice extraction.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dhivyalakshmi Rajasekar, Casimir C. Akoh, Karina G. Martino, Daniel D. MacLean,