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- W2355420247 abstract "The heating-treatment parameters of apple juice ,containing anti-browning reagent or not, apple puree for completely or partly inactivating the polyphenoloxidase(PPO) in them were studied .When apple juice was heated at 90℃ for 15s,the PPO in it was completely inactivated and for apple puree more than 20s was necessary. When apple juice including anti-browning reagent was heated at 90℃ for 10s,the PPO in it was completely inactivated. In addition, though apple juice including anti-browning reagent was heated at 80℃ for more than 30s the PPO in it was not completely inactivated ,the enzymatic browning in it would not occur due to the anti-browning reagent and low pH of apple juice. Heating apple juice at 70℃for 40s could not avoid enzymatic browning in it." @default.
- W2355420247 created "2016-06-24" @default.
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- W2355420247 date "2003-01-01" @default.
- W2355420247 modified "2023-09-23" @default.
- W2355420247 title "Study on the heating-inactivation parameters of PPO in apple during the processing of cloudy apple juice" @default.
- W2355420247 hasPublicationYear "2003" @default.
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