Multiphysics modeling of polyphenol oxidase and peroxidase inactivation in continuous-flow microwave thermal processing of coconut water-Reference-Cited by-同舟云学术

Multiphysics modeling of polyphenol oxidase and peroxidase inactivation in continuous-flow microwave thermal processing of coconut water

Published:2023-09-09 Issue: Volume: Page:
ISSN:0104-6632
Container-title:Brazilian Journal of Chemical Engineering
language:en
Short-container-title:Braz. J. Chem. Eng.

Author:

Oishi Tamires K.^ORCID,Cassares Marcella^ORCID,Pouzada Eduardo V. S.^ORCID,Gut Jorge A. W.^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

General Chemical Engineering

Link

https://link.springer.com/content/pdf/10.1007/s43153-023-00391-2.pdf

Reference39 articles.

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2. Arteza-Ríos AJ, Guerra-Ramírez D, Reyes-Tejedo B, Ybarra-Moncada MC, Zuleta-Prada H (2020) Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water. J Food Eng 16:20190378. https://doi.org/10.1515/ijfe-2019-0378

3. Bird B, Stewart WE, Lightfoot EN (2002) Shell momentum balances and velocity distributions in laminar flow. In: Bird B, Stewart WE, Lightfoot EN (eds) Transport phenomena. Wiley, New York, pp 40–74

4. Campos CF, Souza PEA, Coelho JV, Glória MBA (1996) Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water. J Food Process Preserv 20:487–500. https://doi.org/10.1111/j.1745-4549.1996.tb00761.x

5. Cavalcante TABB, Funcia ES, Gut JAW (2021) Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chem 340:127911. https://doi.org/10.1016/j.foodchem.2020.127911