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...
| Үндсэн зохиолчид: | , , , |
|---|---|
| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Elsevier
2014
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| Онлайн хандалт: | 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 |