Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

(2014) Snehasis Chakraborty et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

(2014) Neelima Kaushik et al.   Innovative Food Science & Emerging Technologies

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

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

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

Pineapple fruit bromelain affinity to different protein substrates

(2011) Carlos A. Corzo 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

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

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

(2008) David Van Eylen et al.   JOURNAL OF FOOD ENGINEERING

Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material

(2008) M.F. Gliemmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

(2007) M. Corrales et al.   Innovative Food Science & Emerging Technologies

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY