Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp
Henrique Coutinho de Barcelos Costa, Érica Sayuri Siguemoto, Tiago Augusto Bulhões Bezerra Cavalcante, Danylo de Oliveira Silva, Luiz Gustavo Martins Vieira, Jorge Andrey Wilhelms Gut
Topics & Concepts
Polyphenol oxidasePoint of deliveryPeroxidaseBerryPulp (tooth)ChemistryMicrowaveKineticsFood scienceBiochemistryBotanyEnzymeBiologyPhysicsPathologyMedicineQuantum mechanicsMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementFood Drying and Modeling