Inactivation Effect of Microwave Heating on Pectin Methyesterase in Orange Juice
Yazarlar (2)
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Taner Baysal Ege Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | UKRAINIAN FOOD JOURNAL | ||
| Dergi ISSN | 2304-974X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | Index Copernicus | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2016 |
| Cilt / Sayı / Sayfa | 5 / 2 / 248–261 | DOI | – |
| Makale Linki | http://ufj.ho.ua/ | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Conclusions. A synergistic effect of microwave energy and temperature on orange juice PME inactivation was found under microwave heating conditions. It was determined that MW (50 mL/min-900W) can be applied as a thermal treatment on orange juice production in moderate temperatures (75 C) for PME inactivation and may improve functional properties of orange juice. And this result is extremely important in terms of cloud stability of orange juices. |
| Anahtar Kelimeler |
| Orange | Juice | Microwave | Heating | Pectin | Methylesterase |