Effect of Thermosonication Batch Treatment on Enzyme Inactivation Kinetics and Other Quality Parameters of Cloudy Apple Juice

Innovative Food Science and Emerging Technologies - Netherlands
doi 10.1016/j.ifset.2018.02.001
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Elsevier BV

Related search

Effects of the Thermosonication Clarification on the Rheological Properties of Apple Juice

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
IndustrialFood ScienceManufacturing Engineering
2019English

Inactivation of Escherichia Coli by Ozone Treatment of Apple Juice at Different pH Levels

Food Microbiology
MicrobiologyFood Science
2010English

Effect of Pulsed Electric Field Treatment on Shelf Life and Nutritional Value of Apple Juice

Journal of Food Science and Technology
Food Science
2019English

The Effect of Ultrasound on the Rheological Properties of Apple Juice

2017English

Effect of Pulsed Electric Field Treatment on Polyphenol Oxidase, Total Phenolic Compounds, and Microbial Growth of Apple Juice

Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry
ForestryEcologyFood Science
2013English

Effect of Pasteurization and Storge on Flavour of Apple and Kiwifruit Blend Juice

Arab Universities Journal of Agricultural Sciences
2006English

Inactivation Effect of Microwave Heating on Pectin Methylesterase in Orange Juice

Ukrainian Food Journal
2016English

The Effect of Apple (Malus Domestica) Juice on the Damage of Mice Liver Cells Due to Paracetamol Treatment

Padjadjaran Journal of Dentistry
2009English

Enzyme Kinetics and Inhibition Parameters of Human Leukocyte Glucosylceramidase

2020English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy