Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic
process is claimed to offer a number of advantages over mechanical-thermal comminution of …

This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80°
C–7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters …

Potato (Solanum tuberosum L.) is one of the most important agricultural crops for human
consumption and high amount is produced worldwide every year. Potato peel waste is a …

Mandarins are a member of the Citrus genus and are the focus of growing commercial
interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus …

The use of alfalfa protein in human food is limited by its low quality. Response Surface
Methodology was employed to optimise the combined effects of different steam blanching …

Regular intake of sufficient amounts of certain dietary phytochemicals was proven to reduce
the incidence of noncommunicable chronic diseases and certain infectious diseases. In …

The increasing demand of essential oils (EOs) as nutraceuticals, food, pharmaceutical, and
cosmetic ingredients in the current scenario has opened up new avenues for their large …

THE INVESTIGATION OF CITRUS FRUIT QUALITY. POPULAR CHARACTERISTIC AND
BREEDING Page 1 725 ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE …

The influence of pH, temperature and some chemicals on polyphenoloxidase and
peroxidase activities in harvested Deglet Nour and Ghars dates was studied. These …