Effects of high pressure in association with pH and salt on the allergenicity, proteolytic and fibrinolytic activities of pineapple juice-Reference-Cited by-同舟云学术

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Effects of high pressure in association with pH and salt on the allergenicity, proteolytic and fibrinolytic activities of pineapple juice

Published:2016-06 Issue:3 Volume:8 Page:319-326
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Liang J.¹,Pan J.¹,Wu Z.Y.¹,Ge M.¹,Xu J.F.¹

Affiliation:

1. Engineering Research Centre of Bio-Process, Ministry of Education of China, Hefei University of Technology, 193 Tun Xi Road, Hefei, Anhui 230009, China P.R.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0661

Reference30 articles.

1. Studies on the Acid Unfolded and Molten Globule States of Catalytically Active Stem Bromelain: A Comparison with Catalytically Inactive Form

2. The fibrin plate method for estimating fibrinolytic activity

3. Studies on the specificity of human IgE-antibodies to the plant proteases papain and bromelain

4. In Vivo Antitumoral Activity of Stem Pineapple (Ananas comosus) Bromelain

5. PRESERVATION OF NATURAL STABILITY OF FRUIT “BROMELAIN” FROMANANAS COMOSUS(PINEAPPLE)

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. HPP impact to reduce allergenicity of foods;Present and Future of High Pressure Processing;2020

2. Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo;Journal of Food Process Engineering;2019-06-17

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