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...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2019-07-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/8/7/247 |
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