Thermal, high pressure, and ultrasound inactivation of various fruit cultivars’ polyphenol oxidase: kinetic inactivation models and estimation of treatment energy requirement
Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted changes in fruits’ appearance and quality represent a cost to the industry. High pressure and ultrasound, in additi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103710/ https://www.mdpi.com/2076-3417/12/4/1864 |
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