Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice
Author:
Funder
CAPES
CNPq
FAPERGS
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference33 articles.
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2. Contribution of enzymic browning to color in sugarcane juice;Bucheli;J. Agric. Food Chem.,1994
3. The effect of electric field on important food-processing enzymes: comparison of inactivation kinetics under conventional and ohmic heating;Castro;J. Food Sci.,2004
4. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit;Chisari;J. Agric. Food Chem.,2007
5. Color tests and other indicators of raw sugar refining characteristics;Clarke,1984
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