Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM

In this study, optimization of ohmic heating (OH) process parameters (temperature and voltage gradient) to inactivate polyphenoloxidase (PPO) of not-from-concentrate (NFC) apple juice was conducted. Response surface methodology was used for optimization of OH parameters, where the voltage gradient a...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Abedelmaksoud, Tarek Gamal, Mohsen, Sobhy Mohamed, Duedahl-Olesen, Lene, Elnikeety, Mohamed Mohamed, Feyissa, Aberham Hailu
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2018
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6033792/
https://ncbi.nlm.nih.gov/pubmed/30042557
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3159-1
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados