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
Title: | Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree | |
Author: | Benlloch Tinoco, María Rodrigo Aliaga, María Dolores | |
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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 ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Publisher version: | https://dx.doi.org/10.1016/j.ifset.2013.05.007 | |
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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 ...[+]
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