Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice
| Autor: | Ligia Damasceno Ferreira Marczak, Giovana Domeneghini Mercali, Bethania Brochier |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
biology Chemistry General Chemical Engineering Pasteurization 04 agricultural and veterinary sciences General Chemistry Thermal treatment Electrochemistry 040401 food science 01 natural sciences Enzyme assay law.invention 0404 agricultural biotechnology Point of delivery law 010608 biotechnology Electric field biology.protein Degradation (geology) Food science Joule heating Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 43 |
| ISSN: | 1745-4549 0145-8892 |
| Popis: | The influence of moderate electric field was evaluated during thermal treatment of sugarcane juice. Conventional and ohmic heating (OH) experiments at temperatures of 60 and 80°C were conducted to investigate the effect of frequency (0–10⁵ Hz), waveform (sine, square, and triangle) and voltage gradient (0–16.7 V/cm) on inactivation of peroxidase (POD), phenolic compounds stability and color changes. Enzyme activity was significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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