4.5 Article

Inactivation of pectin Methylesterase and Lactobacillus Plantarum by ohmic heating in pomelo juice

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review

H. A. Makroo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating

Eduardo S. Funcia et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

Article Engineering, Chemical

Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies

Yvan Llave et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Biotechnology & Applied Microbiology

Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice

Bethania Brochier et al.

FOOD AND BIOPRODUCTS PROCESSING (2018)

Article Food Science & Technology

Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates

Ehigbai I. Oikeh et al.

FOOD SCIENCE & NUTRITION (2016)

Article Food Science & Technology

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Nawel Achir et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Biotechnology & Applied Microbiology

Effects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storage

Aslihan Demirdoven et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Article Biotechnology & Applied Microbiology

Effect of Frequency and Waveform on Inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Salsa by Ohmic Heating

Su-Yeon Lee et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

Article Food Science & Technology

Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange

Rafaela Guimaraes et al.

FOOD AND CHEMICAL TOXICOLOGY (2010)

Article Chemistry, Applied

Inactivation kinetics of food enzymes during ohmic heating

Alina Jakob et al.

FOOD CHEMISTRY (2010)

Article Engineering, Chemical

Advances in radio frequency and ohmic heating of meats

B. M. McKenna et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Agriculture, Multidisciplinary

Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice

S Leizerson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Inactivation of pectin methyl esterase in orange juice by pulsed electric fields

HW Yeom et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Biotechnology & Applied Microbiology

Heat resistance of juice spoilage microorganisms

AEH Shearer et al.

JOURNAL OF FOOD PROTECTION (2002)