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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

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Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2013). Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science and Emerging Technologies. 19:166-172. doi:10.1016/j.ifset.2013.05.007

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77482

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Title: Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of ...[+]
Subjects: Kiwifruit , Microwaves , Peroxidase , Polyphenoloxidase , Pectinmethylesterase , Antioxidant capacity
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2013.05.007
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.ifset.2013.05.007
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Project ACOMP/2012/161 ...[+]
Type: Artículo

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