Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.566946
Reference254 articles.
1. Heat-inactivated peroxidases and the role of calcium abstraction as a cause of their enhanced lipid oxidation activity: potential effects on the flavour quality of heat-processed vegetables
2. EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES
3. Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes
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