Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree

The effect of microwave (MW) treatment with different power densities (4.4, 7.7, and 11.0 W/g) on polyphenol oxidase (PPO) and pectin methyl esterase (PME) inactivation in peach puree were studied, and the changes in color, rheological properties, total polyphenol and flavonoid and antioxidant capac...

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Detalles Bibliográficos
Autores principales: Zhou, Linyan, Tey, Chia Ying, Bingol, Gokhan, Balaban, Murat O., Cai, Shengbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Articles from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8715141/
https://www.ncbi.nlm.nih.gov/pubmed/35028593
http://dx.doi.org/10.1016/j.crfs.2021.12.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8715141/
https://www.ncbi.nlm.nih.gov/pubmed/35028593
http://dx.doi.org/10.1016/j.crfs.2021.12.006

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