Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into...

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Detalles Bibliográficos
Autores principales: Mannozzi, Cinzia, Rompoonpol, Kamon, Fauster, Thomas, Tylewicz, Urszula, Romani, Santina, Dalla Rosa, Marco, Jaeger, Henry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678408/
https://www.ncbi.nlm.nih.gov/pubmed/31288407
http://dx.doi.org/10.3390/foods8070247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678408/
https://www.ncbi.nlm.nih.gov/pubmed/31288407
http://dx.doi.org/10.3390/foods8070247

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