Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects (2018)
- Authors:
- USP affiliated authors: GUT, JORGE ANDREY WILHELMS - EP ; PEREIRA, LETÍCIA JYO - EP ; SIGUEMOTO, ÉRICA SAYURI - EP
- Unidade: EP
- DOI: 10.1007/s11947-018-2109-2
- Subjects: SUCOS DE FRUTAS; PASTEURIZAÇÃO; ENZIMAS; CINÉTICA; TECNOLOGIA DE MICRO-ONDAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food and Bioprocess Technology
- ISSN: 1935-5149
- Volume/Número/Paginação/Ano: v. 11, p. 1359–1369, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SIGUEMOTO, Érica Sayuri e PEREIRA, Letícia Jyo e GUT, Jorge Andrey Wilhelms. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, v. 11, p. 1359–1369, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11947-018-2109-2. Acesso em: 20 set. 2024. -
APA
Siguemoto, É. S., Pereira, L. J., & Gut, J. A. W. (2018). Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food and Bioprocess Technology, 11, 1359–1369. doi:10.1007/s11947-018-2109-2 -
NLM
Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 set. 20 ] Available from: https://doi.org/10.1007/s11947-018-2109-2 -
Vancouver
Siguemoto ÉS, Pereira LJ, Gut JAW. Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects [Internet]. Food and Bioprocess Technology. 2018 ; 11 1359–1369.[citado 2024 set. 20 ] Available from: https://doi.org/10.1007/s11947-018-2109-2 - Dielectric properties of cloudy apple juices relevant to microwave pasteurization
- Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables
- Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
- Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp
- Residence time distribution of a capillary microreactor used for pharmaceutical synthesis
- Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice
- Determinação da cinética de inativação térmica da enzima pectinametilesterase em suco de maçã não clarificado
- Avaliação de parâmetros de textura em camarões tratados por micro-ondas focalizadas
- Composição nutricional e propriedades funcionais do murici (Byrsomina crassifolia) e moringa (Moringa Oleifera)
- Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice
Informações sobre o DOI: 10.1007/s11947-018-2109-2 (Fonte: oaDOI API)
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