Recent advances in the action of pulsed electric fields on enzymes and food component proteins-Reference-Cited by-同舟云学术

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Recent advances in the action of pulsed electric fields on enzymes and food component proteins

Published:2012-10 Issue:2 Volume:27 Page:83-96
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhao Wei,Yang Ruijin,Zhang Howard Q.

Funder

National Natural Science Foundation of PR China

Jiangsu Provincial Natural Science Foundation

Jiangsu Provincial union innovation fund

National “863” project

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference73 articles.

1. Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice;Aguiló-Aguayo;Innovative Food Science & Emerging Technologies,2008

2. High-Intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice;Aguiló-Aguayo;Journal of Food Science,2010

3. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk;Amiali;Journal of Food Engineering,2007

4. Effects of high voltage electric pulses on protein-based food constituents and structures;Barsotti;Trends in Food Science & Technology,2002

5. Disulfide bonds and the stability of globular proteins;Betz;Protein Science,1993

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