English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

The effect on Polyphenol Oxidase (PPO) and Peroxidase (POD) enzyme activity in red apple juice was evaluated after combined Pulsed Electric Fields (PEF) and mild temperature processing using a response surface methodology. Changes in color were also analyzed and compared with thermally treated and unpasteurized juices. The studied factors were electric field strength (10-30 kV/cm), treatment time (200-1000 µs) and temperature (20- 60°C). A significant second-order response function covering the whole range of experimental conditions was obtained for each enzyme. Treatments conducted at 30 kV/cm, 1000 µs and 60°C led to red apple juice with the lowest residual enzyme activity (0.04 and 0.16 for PPO and POD, respectively). Overall change in color was significantly lower (p<0.05), in comparison with severe thermal treatments. It was feasible to achieve comparable enzyme inactivation and better preserve natural juice color by this hurdle technique.

advance journal of food science and technology/advance journal of food science and technology

Optimization of Combined Pulsed Electric Fields and Mild Temperature Processing Conditions for Red Apple Juice Polyphenol Oxidase and Peroxidase Inactivation