Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
New technology to extract pectin from sugar beet pulp could reduce
extraction times and expand the potential of the ingredient,
suggests research from the ARS.
The gumminess texture of fresh mangoes could be improved through
the presence of an enzyme involved in the breakdown of plant cell
walls and in combination with calcium chloride.