Kelly Hensel

Kelly Hensel

Producing 'Pure' Persimmon Juice
A study published in the Journal of Food Science shows that an enzyme maceration process may enable the production of persimmon juice at a semi-industrial scale. Persimmon shows beneficial health effects due to several nutritional constituents and antioxidant capacity, but the preparation of persimmon juice has been based on a process of solid–liquid separation and the product is not considered pure juice. In this study, the researchers describe a technolog…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel