Response surface optimization of pulsed electric field processed kiwi–carrot juice: enzyme inactivation and evaluation of physicochemical and nutritional properties
Aman Mohammad Ziaiifar, Adel Dezyani, Zohreh Mokhtari, Sara Aghajanzadeh, Edris Arjeh
Topics & Concepts
Food scienceChemistryPectinCarrot juiceKiwiResponse surface methodologyAscorbic acidShelf lifeDehydrationPectinesterasePectinaseEnzymeChromatographyBiochemistryMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsPostharvest Quality and Shelf Life Management