Código QR (código de barras bidimensional)

Effect of Non-Thermal Treatments of Clear Apple Juice on Exogenous Pectinases

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (poly...

ver descrição completa

Na minha lista:
Principais autores: Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Barreto, Dario Pavon Vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani, Heidi Halbwirth
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-08-01
coleção:Beverages
Assuntos:
enzyme inactivation
pectinase
fruit juice
HPP
PEF
thermal pasteurization
Acesso em linha:https://www.mdpi.com/2306-5710/11/4/113
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados