Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

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, ta...

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Bibliographic Details
Main Authors: Cinzia Mannozzi, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Henry Jaeger
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
PEF
OH
POD
colour
extraction
Online Access:https://www.mdpi.com/2304-8158/8/7/247

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