Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating

LWT

Volumn 74, Issue , 2016, Pages 396-403

  Brochier, Bethania ^a   Mercali, Giovana Domeneghini ^a   Marczak, Ligia Damasceno Ferreira ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Moderate electric field; Ohmic heating; Peroxidase; Phenolic compounds; Sugarcane juice

Indexed keywords

ELECTRIC FIELDS; ENZYMES; FRUIT JUICES; JOULE HEATING; KINETICS; PHENOLS; WEIBULL DISTRIBUTION;

BIOCHEMICAL REACTIONS; ENZYME INACTIVATION; INACTIVATION KINETICS; NON THERMAL EFFECT; PEROXIDASE; PHENOLIC COMPOUNDS; SUGAR CANE JUICES; TARGET TEMPERATURE;

HEATING;

EID: 84981240793     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.001     Document Type: Article

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