Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties

The influence of ultraviolet irradiation (UV) on some quality attributes (colour, pH, soluble solids content, formol index, total phenolics, sugars and vitamin C) and enzymatic activities (polyphenol oxidase, peroxidase and pectinolytic enzymes) of fresh apple juice was investigated. Apple juices ma...

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Bibliographic Details
Published in:	Food science & technology Vol. 44; no. 1; pp. 115 - 119
Main Authors:	Falguera, Víctor, Pagán, Jordi, Ibarz, Albert
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 2011 Elsevier
Subjects:	Apple juice ascorbic acid Biological and medical sciences catechol oxidase color Colour energy enzyme activity enzyme inactivation Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology irradiation lamps mercury Peroxidase pigmentation pigments Poyphenol oxidase soluble solids Ultraviolet irradiation ultraviolet radiation vitamin content Peroxidase Poyphenol oxidase Ultraviolet irradiation Apple juice Colour Fruit Enzyme Fruit product Fruit juice Apple Peroxidases Enzymatic activity Oxidoreductases Variety Physicochemical properties
Online Access:	Get full text
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