Mild-thermal and high pressure processing inactivation kinetics of polyphenol oxidase from peach puree
Author:
Affiliation:
1. Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; Galati Romania
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12871/fullpdf
Reference34 articles.
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2. Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains;Buckow;Innovative Food Science & Emerging Technologies,2009
3. Partial purification of latent polyphenol oxidase from peach (Prunus persica L. Cv. Catherina). Molecular properties and kinetic characterization of soluble and membrane-bound forms;Cabanes;Journal of Agricultural and Food Chemistry,2007
4. High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar;Chakraborty;Food and Bioproducts Processing,2015a
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