High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
出版年份 2014 全文链接
标题
High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
作者
关键词
-
出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 13, Issue 4, Pages 578-596
出版商
Wiley
发表日期
2014-06-21
DOI
10.1111/1541-4337.12071
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning
- (2013) Alifdalino Sulaiman et al. FOOD CONTROL
- Effect of high hydrostatic pressure on overall quality parameters of watermelon juice
- (2013) Y Liu et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée
- (2013) F. González-Cebrino et al. Innovative Food Science & Emerging Technologies
- Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure
- (2013) Lei Rao et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure
- (2013) Jesús García-Parra et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree
- (2013) Carmen Ortuño et al. JOURNAL OF SUPERCRITICAL FLUIDS
- High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
- (2012) Francisco J. Barba et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food-Processing Technologies Part 3: Ultrasonic Processing
- (2012) Netsanet Shiferaw Terefe et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing
- (2012) Ken Houben et al. Food and Bioprocess Technology
- Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée
- (2012) Francisco González-Cebrino et al. JOURNAL OF FOOD SCIENCE
- Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase
- (2012) Oscar G. Bodelón et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
- (2011) Xiamin Cao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies
- (2011) Derek F. Keenan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Energy Drinks: An Assessment of Their Market Size, Consumer Demographics, Ingredient Profile, Functionality, and Regulations in the United States
- (2010) M.A. Heckman et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice
- (2010) Chao Zhang et al. FOOD CHEMISTRY
- Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice
- (2010) George I. Katsaros et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Pectins in Processed Fruit and Vegetables: Part I-Stability and Catalytic Activity of Pectinases
- (2009) T. Duvetter et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering
- (2009) S. Van Buggenhout et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields
- (2009) Concepción Sánchez-Moreno et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- High pressure enhancement of enzymes: A review
- (2009) Michael J. Eisenmenger et al. ENZYME AND MICROBIAL TECHNOLOGY
- Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
- (2009) Ankit Patras et al. Innovative Food Science & Emerging Technologies
- Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains
- (2009) Roman Buckow et al. Innovative Food Science & Emerging Technologies
- High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
- (2009) Netsanet Shiferaw Terefe et al. Innovative Food Science & Emerging Technologies
- Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice
- (2009) G.I. Katsaros et al. JOURNAL OF FOOD ENGINEERING
- Inactivation Kinetics of Peach Pulp Pectin Methylesterase as a Function of High Hydrostatic Pressure and Temperature Process Conditions
- (2008) Sofia S. Boulekou et al. Food and Bioprocess Technology
- Effect of combined high pressure and thermal treatment on kiwifruit peroxidase
- (2008) Liang Fang et al. FOOD CHEMISTRY
- Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
- (2008) Sencer Buzrul et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Inactivation kinetics of pectin methyl esterase under combined thermal–high pressure treatment in an orange juice–milk beverage
- (2007) F. Sampedro et al. JOURNAL OF FOOD ENGINEERING
- Does high pressure processing influence nutritional aspects of plant based food systems?
- (2007) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now