Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

Direct cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivat...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Chem X
Prif Awduron: Illera, A.E., Chaple, S., Sanz, M.T., Ng, S., Lu, P., Jones, J., Carey, E., Bourke, P.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Elsevier 2019
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC6731333/
https://ncbi.nlm.nih.gov/pubmed/31517296
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100049
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