Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice-Reference-Cited by-同舟云学术

Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice

Published:2024-03 Issue: Volume:144 Page:191-202
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Amaro Kaiky C.,Russo Guilherme^ORCID,Fan Danielle Lu,Gut Jorge A.W.,Tadini Carmen C.

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

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