טוען...
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 into...
שמור ב:
| הוצא לאור ב: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2019
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6678408/ https://ncbi.nlm.nih.gov/pubmed/31288407 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8070247 |
| תגים: |
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