Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice

Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice

Ultraviolet (UV) is able to inactivate most microorganisms in fruit juices with a low absorption coefficient but its effect is limited in inactivating undesired enzymes. The aim of this study was to overcome limitation of ultraviolet light (UV) by combining mild heat with UV. Pineapple juice was tre...

書目詳細資料
Main Authors:	Sew, Chang Chew, Mohd Ghazali, Hasanah, Martín-Belloso, Olga, Mohd Adzahan, Noranizan
格式:	Article
語言:	English
出版:	Elsevier 2014
在線閱讀:	http://psasir.upm.edu.my/id/eprint/37343/1/Effects%20of%20combining%20ultraviolet%20and%20mild%20heat%20treatments%20on%20enzymatic%20activities%20and%20total%20phenolic%20contents%20in%20pineapple%20juice.pdf

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