Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ming J. Soo"'
Publikováno v:
Journal of Food Engineering. 165:133-140
Non-thermal ultrasonics and thermosonication of Taylor’s Gold pear, Royal Gala apple and Camarosa strawberry purees were carried out to inactivate polyphenoloxidase (PPO), the enzyme that causes fruit browning. The PPO thermosonication (0.6 and 1.3
Publikováno v:
Journal of Food Engineering. 147:89-94
High Pressure Processing of Royal Gala apple, Taylor's Gold pear and Camarosa strawberry purees was carried out to inactivate polyphenoloxidase (PPO). First, 600 MPa enzyme inactivation at room temperature was investigated. After 60 min, strawberry (