TY  - JOUR 
AU  - Illera Gigante, Alba Ester
AU  - Sanz Díez, Mª Teresa
AU  - Beltrán Calvo, Sagrario
AU  - García Solaesa, Ángela
AU  - Ruiz Pérez, María Olga
PY  - 2018
SN  - 0260-8774
UR  - http://hdl.handle.net/10259/4813
AB  - Cloudy apple juice has been treated by high pressure carbon dioxide (HPCD) as non-thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode. Stirring speed (from 200 to 600 rpm) induced an increase in the enzyme...
LA  - eng
PB  - Elsevier
KW  - Cloudy apple juice
KW  - HPCD
KW  - Inactivation kinetic parameters
KW  - Properties
KW  - Chemical engineering
KW  - Ingeniería química
TI  - Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples
DO  - 10.1016/j.jfoodeng.2017.10.017
ER  -