Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2010.526258
Reference104 articles.
1. Steady-State and Picosecond Time-Resolved Fluorescence Studies on Native and Apo Seed Coat Soybean Peroxidase
2. Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice
3. Increased thermal stability of proteins in the presence of sugars and polyols
4. Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide
5. Inactivation of Escherichia coli by Carbon Dioxide under Pressure
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