Processing of verjuice by ultrasound-assisted microwave heating : An assessment on the enzyme activity retention, technological parameters, and bioactive properties
The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three diffe...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 26. Sept., Seite 545-554 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Verjuice bioactive compounds enzyme activity microwave novel heating methods ultrasound Carboxylic Ester Hydrolases EC 3.1.1.- Antioxidants mehr... |
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