Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05278-z.pdf
Reference31 articles.
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3. Camiro-Cabrera M, Escobedo-Avellaneda Z, Salinas-Roca B, Martín-Belloso O, Welti-Chanes J (2017) High hydrostatic pressure and temperature applied to preserve the antioxidant compounds of mango pulp (Mangifera indica L.). Food Bioproc Tech 10(4):639–649. https://doi.org/10.1007/s11947-016-1844-5
4. Chakraborty S, Rao PS, Mishra HN (2014) Effect of pH on enzyme inactivation kinetics in high-pressure processed pineapple (Ananas comosus L.) puree using response surface methodology. Food Bioproc Tech 7(12):3629–3645
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments;Critical Reviews in Food Science and Nutrition;2023-05-26
2. Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree;Frontiers in Food Science and Technology;2022-07-22
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