Polyphenol oxidase inactivation in viscous fluids by ohmic heating and conventional thermal processing
Author:
Affiliation:
1. Department of Food Technology (DTA)School of Food Engineering (FEA), University of Campinas (UNICAMP) Brazil
2. Department of FoodAgricultural and Biological Engineering Agri‐food Industry, (FABE), Ohio State University (OSU) Columbus Ohio
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13133
Reference51 articles.
1. High temperature/pressure rheology of carboxymethyl cellulose (CMC)
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3. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition
4. Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating
5. High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
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