Inactivation of polyphenol oxidase and peroxidase in pineapple juice during continuous ohmic heating and modeling of inactivation kinetics during isothermal holding

Documenti analoghi

• Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice
  di: Sitesh Kumar, et al.
  Pubblicazione: (2024)
• Continuous Ohmic Heating Assisted Isothermal Treatment of Standardized Pineapple Juice: Its Effect on Bromelain Inactivation, Vitamin C Degradation, and Their Kinetic Modeling
  di: Amardeep Kumar, et al.
  Pubblicazione: (2025)
• Modeling the Inactivation of E. coli , S. aureus , A. flavus , and S. cerevisiae on Fresh‐Cut Pineapple Exposed to Pulsed Light
  di: Monica Jaiswal, et al.
  Pubblicazione: (2026)
• Inactivation kinetics of Escherichia coliK12 in selected fruit juices determined by thermal‐death‐time disks
  di: Lida Rahimi Araghi, et al.
  Pubblicazione: (2024)
• Agitation of liquid eggs during ohmic heating pasteurization—Experimental and computer simulation study
  di: Chunsen Wang, et al.
  Pubblicazione: (2024)