Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties

Author:

Liu Xin,Sun Jing,Qi Xiangming,Mao Xiangzhao

Funder

Department of Science and Technology of Shandong Province

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

1. The impact of apple destructuring and thermal treatment on bioactive compounds: The fate of dietary fibre and polyphenols in puree and homogenate;Alongi;International Journal of Food Science and Technology,2023

2. Impact of a pulsed electric field on damage of plant tissues: Effects of cell size and tissue electrical conductivity;Ammar;Journal of Food Science,2011

3. Clarification of apple juice by electroflotation;Araya-Farias;Innovative Food Science & Emerging Technologies,2008

4. Thermal and nonthermal processing of apple cider: Storage quality under equivalent process conditions;Azhuvalappil;Journal of Food Quality,2010

5. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp;de Barcelos Costa;Food Chemistry,2021

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