Food chemistryAntioxidantsCrataegusFruitFruit and Vegetable JuicesFreezing
Effect of freeze-thaw treatment on physicochemical and antioxidant properties of Chinese hawthorn fruit and its juice.
Rong Li, Chang Ma, Falong Du, Jiawei Cui, Yunfeng Hu, Junran Chen
Published: 202610.1016/j.foodchem.2025.147533
Abstract
Freeze-thaw treatment (FTT) of Chinese hawthorn (Crataegus pinnatifida Bunge) fruit was examined to address problems including low juice yield, nutrient loss, and flavor deterioration. Hawthorn fruit was subjected to 0, 4, 8, and 12 FTTs. FTTs improv…
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