The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Pulsed electric fields (PEF) possess high potential and a promising future in food processing
to pasteurize pumpable foods and reduce enzymatic activity. Compared with conventional …

Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on
vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) …

This paper is focused on the effects of radio frequency (RF) heating on the relative activity of
polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The …

In the present study, two novel peptides Lys-Trp-Phe-Cys-Thr (KWFCT) and Gln-Trp-Phe-
Cys-Thr (QWFCT) were purified and identified from 3 to 10 kDa pine nut (Pinus koraiensis) …

The aim of this study was to analyze the impact of pulsed electric field treatment on selected
bioactive compound content and color of plant tissue. For this purpose apple and carrot …

It has been revealed that some polyphenols can prevent enzymatic browning caused by
polyphenoloxidase (PPO). Apigenin, widely distributed in many fruits and vegetables, is an …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Consumer demand and current market conditions warrant investigation of dairy processing
technologies that can deliver improved product quality and stability and reduced energy use …

The objective of this study was to investigate the feasibility of pulse electric field (PEF) as a
pretreatment for whey protein isolate (WPI) before its succinylation. The degree of …