Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0356-6.pdf
Reference47 articles.
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3. Balaban MO, Arreola AG, Marshall M, Peplow A, Wei CI, Cornell J (1991) Inactivation of pectinesterase in orange juice by supercritical carbon dioxide. J Food Sci 56:743–746
4. Castro SM, Loey AV, Saraiva JA, Smout C, Hendrickx M (2006) Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments. J Food Eng 75:50–58
5. Chawla R, Ranote PS (2009) Preparation and quality evaluation of dehydrated watermelon products. J Food Sci Technol 46:228–231
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