High pressure inactivation kinetics of amylase in apple juice-Reference-Cited by-同舟云学术

High pressure inactivation kinetics of amylase in apple juice

Published:2004-09 Issue:2 Volume:64 Page:151-160
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Riahi Esmaeil,Ramaswamy Hosahalli S.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effect of high pressure treatments on peroxidase and polyphenoloxidase activities;Anese;Journal of Food Biochemistry,1995

2. Effects of high pressure on proteins;Balny;Food Reviews International,1993

3. Basak, S. (2001). Studies on high pressure processing of orange juice: Enzyme inactivation, microbial destruction, and quality changes, process verification and storage. Ph.D. thesis. McGill University, Canada

4. Ultra high pressure treatment of orange juice: A kinetic study of inactivation of pectin methyl esterase;Basak;Food Research International,1996

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