The objective of this study is to clarify the difference in susceptibility to protease digestion by kiwifruit juice between collagen domains under different conditions. In addition, the effect of pre-treatment with kiwifruit juice on collagen in meat during cooking processes was examined. Kiwifruit juice can degrade denatured collagen, but it can not cleave the triple helical domain of collagen...

Biochemical and physical changes of two types of fresh-cut fruits packaged in plastic containers and stocked at 4°C were studied over a period of six days. The first type of container was film-lidded and contained orange juice, pomelo, kiwifruit and orange slices. The second type was plastic-lidded and contained orange juice, apple, kiwifruit and orange slices. Color, vitamin C and carbohydrate...

Fifty-one kiwifruit juice samples of seven kiwifruit varieties from five regions in China were analyzed to determine their polyphenols contents and to trace fruit varieties and geographical origins by multivariate statistical analysis. Twenty-one polyphenols belonging to four compound classes were determined by ultra-high-performance liquid chromatography coupled with ultra-high-resolution TOF ...

in order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. through proper clarification, flavor and taste of the product is also improved. therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (pectinase enzyme, bentonite and polyvinyl poly pyrolidone) for producing kiwifruit juice with stab...

Poly(ether ether ketone) with cardo group-based (PEEK-WC) membranes, in hollow fber (HF) confguration, were prepared via the dry-wet spinning technique through the phase inversion process and used to clarify kiwifruit juice. The depectinised juice was processed according to a batch concentration confguration in selected operating conditions (transmembrane pressure, 1.6 ...

Kiwifruit [Actinidia deliciosa (A. Chev.)C. F. Liang & A. R. Ferguson] is nutritionally rich fruit with high ascorbic acid content (193mg/100g) but the extraction of its juice is difficult due to slimy pulp.To overcome this problem a combination of enzymes (pectinase 0.025g/kg + amylase 0.025g/kg + mash enzyme 0.05g/kg) were used to macerate pulp (2h at 50C) and thus, facilitating the extractio...

This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subject...