Effect of Uht Processing Conditions on Color Changes in Sterilized Coconut Water
Green coconut water preserved by UHT sterilization can be rejected due to a pinkish color forming during storage. This work aimed to evaluate the UHT temperature effect on pinkish color formation and if it is related to polyphenol oxidase (PPO) or peroxidase (POD) enzyme activities. Experiments were...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2021-07-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11703 |