Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice
Author:
Affiliation:
1. Chemical Engineering Department Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
2. Departatment of Food Science Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14254
Reference37 articles.
1. Effect of Ohmic Heating Parameters on Inactivation of Enzymes and Quality of Not-from-concentrate Mango Juice
2. Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating
3. Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice
4. The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating
5. Characterization of Polyphenol Oxidase and Peroxidase and Influence on Browning of Cold Stored Strawberry Fruit
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