Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes
Oscar Y. Barrón‐García, Marcela Gaytán‐Martínez, Aurea K. Ramírez‐Jiménez, Iván Luzardo‐Ocampo, Gonzalo Velázquez, Eduardo Morales‐Sánchez
Topics & Concepts
PasteurizationPolyphenol oxidaseChemistryPulp (tooth)Food scienceMangiferaTitratable acidPolyphenolAntioxidantEnzymeBiochemistryBotanyPeroxidaseBiologyPathologyMedicineMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities