Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 498-504

  Müller, Alexandra ^a   Noack, Laura ^a   Greiner, Ralf ^a   Stahl, Mario R ^a   Posten, Clemens ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Apple juice; Grape juice; Polyphenol oxidase; Shelf life; UV B; UV C

Indexed keywords

ENZYME INHIBITION; FOOD STORAGE; FRUIT JUICES; FRUITS; SPOILAGE;

APPLE JUICE; COILED TUBE REACTORS; EXTENDED SHELF LIVES; GRAPE JUICE; MICROBIAL INACTIVATION; POLYPHENOL OXIDASE; REFRIGERATED STORAGES; SHELF LIFE;

ENZYME ACTIVITY;

MALUS X DOMESTICA; VITACEAE;

EID: 84923130320     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.05.014     Document Type: Article

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