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...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak:	Sew, Chang Chew, Mohd Ghazali, Hasanah, Martín-Belloso, Olga, Mohd Adzahan, Noranizan
Formatua:	Artikulua
Hizkuntza:	English
Argitaratua:	Elsevier 2014
Sarrera elektronikoa:	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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