Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm(2) and treatment effect was evaluated in terms o...

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Detalles Bibliográficos
Autores principales: Juarez-Enriquez, Edmundo, Salmerón, Ivan, Gutierrez-Mendez, Nestor, Ortega-Rivas, Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224576/
https://www.ncbi.nlm.nih.gov/pubmed/28231106
http://dx.doi.org/10.3390/foods5010010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224576/
https://www.ncbi.nlm.nih.gov/pubmed/28231106
http://dx.doi.org/10.3390/foods5010010

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