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Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice
2013
Turkish Journal of Agriculture and Forestry Sciences
A pulsed electric field (PEF) process was applied to unclarified apple juices at 30 and 40 kV cm -1 for 50, 100, 150, and 200 pulses after preheating to 40 °C. Afterwards, polyphenol oxidase (PPO) enzyme levels, loss of total phenolic (TP) compounds, and alterations of the physiochemical parameters of the apple juice were determined. Total yeast/mold and mesophilic bacteria loads were periodically evaluated during storage at 25 °C for a 3-month period and the cloud quality of the apple juice
doi:10.3906/tar-1211-17
fatcat:j4frtfkr4fbbxh2hdjplr2qiby