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What is Effects of PEF on Tomato Juice Quality about?

The document discusses the effects of thermal and pulsed electric field (PEF) treatments on polyphenol oxidase (PPO) activity in tomato juice made from three cultivars. It highlights that PEF processing is more effective than thermal treatment in preserving the color, flavor, and nutritional quality of tomato juice by significantly reducing enzymatic browning. The study concludes that PEF-treated juice is more acceptable to consumers due to its enhanced sensory attributes and extended shelf life.

Author

aimaniftikhar

Language

EN