Optimization of combined pulsed electric fields and mild temperature processing conditions for red apple juice polyphenol oxidase and peroxidase inactivation

Advance Journal of Food Science and Technology

Volumn 6, Issue 5, 2014, Pages 638-646

  Katiyo, Wendy ^a   Yang, Ruijin ^a   Zhao, Wei ^a   Hua, Xiao ^a   Gasmalla, Mohammed Abdalbasit Ahmed ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Color; Combined PEF and mild temperature; Peroxidase; Polyphenol oxidase; Red apple juice; Response surface methodology

Indexed keywords

COLOR; ELECTRIC FIELDS; ENZYMES; FRUIT JUICES; FRUITS; SURFACE PROPERTIES;

APPLE JUICE; MILD TEMPERATURES; PEROXIDASE; POLYPHENOL OXIDASE; RESPONSE SURFACE METHODOLOGY;

ENZYME ACTIVITY;

EID: 84904648516     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.6.88     Document Type: Article

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