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...

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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Abedelmaksoud, Tarek Gamal, Mohsen, Sobhy Mohamed, Duedahl-Olesen, Lene, Elnikeety, Mohamed Mohamed, Feyissa, Aberham Hailu
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2018
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Original Article
Online toegang: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
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