Thermosonication for peroxidase inactivation in sugarcane juice-Reference-Cited by-同舟云学术

Thermosonication for peroxidase inactivation in sugarcane juice

Published:2021-04 Issue: Volume:140 Page:110730
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kulmann de Medeiros Jucelio^ORCID,Sarkis Julia Ribeiro,Jaeschke Debora Pez^ORCID,Mercali Giovana Domeneghini^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

2. Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.);Ali;International Food Research Journal,2011

3. Thermosonication: An alternative processing for fruit and vegetable juices;Anaya-Esparza;Trends in Food Science & Technology,2017

4. Influence of ohmic heating on commercial peroxidase and sugarcane juice peroxidase inactivation;Brochier;Journal of Food Engineering,2020

5. Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating;Brochier;Lebensmittel-Wissenschaft & Technologie,2016

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