Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating
Food Science and Technology International
Published online on April 22, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Coconut water is well recognized for its refreshing flavor and nutritional value. However, its commercial use is limited by rapid spoilage, primarily due to enzymatic browning and oxidative reactions. This study investigates the application of Ohmic ...
Coconut water is well recognized for its refreshing flavor and nutritional value. However, its commercial use is limited by rapid spoilage, primarily due to enzymatic browning and oxidative reactions. This study investigates the application of Ohmic ...