Igual Ramo, M.; Sampedro, F.; Martínez Navarrete, N.; Fan, X. (2013). Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. Journal of Food Engineering. 114(4):514-521. doi:10.1016/j.jfoodeng.2012.09.006
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82823
Title: | Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam | |
Author: | Sampedro, Fernando Fan, Xuetong | |
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[EN] A combined osmodehydration process and high pressure treatment (OD-HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated ...[+]
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Copyrigths: | Cerrado | |
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Publisher version: | http://doi.org/10.1016/j.jfoodeng.2012.09.006 | |
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