Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4909166 | Journal of Food Engineering | 2017 | 28 Pages |
Abstract
Practical application: Peroxidase activity causes vitamin C destruction. Also, it causes carotene bleaching and color change of anthocyanin. At the same time, it degrades unsaturated fatty acids and, thus, makes oxidation flavors in the product. In the industry, peroxidase deactivation is performed in hot water and steam and nutritional, sensory, and physical adequacies of the product are destroyed in thermal methods due to high temperature. In the present work, plasma technology is investigated for the first time to peroxidase inactivation in low temperature as an emerging technology.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mohammad Reza Khani, Babak Shokri, Khosro Khajeh,