Inactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound Processing

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2081-2087

  Silva, Luis C A ^a   Almeida, Patricia S ^a   Rodrigues, Sueli ^a   Fernandes, Fabiano A N ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYME ACTIVITY; FRUIT JUICES; GEOMETRY; ULTRASONIC EQUIPMENT;

OPERATING CONDITION; PEROXIDASE (POD); POLYPHENOL OXIDASE; POWER DENSITIES; POWER ULTRASOUND; PROCESSING TIME; ULTRASONIC PROCESSING; ULTRASONIC TREATMENTS;

FRUITS;

EID: 84953348800     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12451     Document Type: Article

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