Abstract: The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature ranging from 40° C. to 100° C., (b) placing the berries under vacuum at a pressure ranging from 103 to 3×104 Pa, and (c) a step of maceration of the berries by inoculation of one or more pectolytic enzymes, and extraction of the juice before any fermentative process.

Abstract: A method for liquefying bananas to obtain a pure juice includes: peeling the bananas, ensuring that the pulp is separated from the peel while preserving the integrity of the fruit, heating the pulp with oxygen-free steam, so as to enable the fruits to be blanched and an exudation juice to be obtained, cooling the pulp, reducing the pulp into a mash, subjecting the pulp mash to an enzymatic hydrolysis reaction, then pressing it to extract the juice therefrom, subjecting at least part of the exuded juice to reduced pressure so as to cool it and extracting therefrom a fraction of flavoring compounds by self-evaporation then condensing the water and of flavors contained therein, and mixing together the juice derived from pressing the pulp, the fraction of flavoring compounds and the cooled exuded juice to obtain the pure juice.

Abstract: This invention relates to a method for extracting, fractionating and purifying polyphenolic compounds originating from plants, wherein the purification is performed by adsorption on an adsorbing styrene-divinyl benzene resin, followed by the elution of the polyphenolic compounds.

Abstract: This invention relates to a method for extracting, fractionating and purifying polyphenolic compounds originating from plants, wherein the purification is performed by adsorption on an adsorbing styrene-divinyl benzene resin, followed by the elution of the polyphenolic compounds.