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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |