Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes-Reference-Cited by-同舟云学术

Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes

Published:2019-01 Issue: Volume:29 Page:46-56
ISSN:2212-9820
Container-title:Journal of CO2 Utilization
language:en
Short-container-title:Journal of CO2 Utilization

Author:

Marszałek Krystian^ORCID,Doesburg Paul,Starzonek Szymon,Szczepańska Justyna^ORCID,Woźniak Łukasz,Lorenzo Jose Manuel^ORCID,Skąpska Sylwia,Rzoska Sylwester^ORCID,Barba Francisco J.^ORCID

Funder

National Science Centre, Poland

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,Waste Management and Disposal,Chemical Engineering (miscellaneous)

Reference53 articles.

1. Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat;Niu;Innov. Food Sci. Emerg. Technol.,2010

2. A molecular mechanism for copper transportation to tyrosinase that is assisted by a metallochaperone, caddie protein;Matoba;J. Biol. Chem.,2011

3. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review;Barba;Compr. Rev. Food Sci. Food Saf.,2012

4. Landmarks in the historical development of twenty first century food processing technologies;Misra;Food Res. Int.,2017

5. The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée;Marszałek;High Press. Res.,2016

Cited by 48 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. Cloning and functional characterization of the oxidative squalene cyclase gene in the deep-sea holothurian Chiridota sp.;Gene;2024-02

2. Supercriticality, Glassy Dynamics, and the New Insight into Melting/Freezing Discontinuous Transition in Linseed Oil;Biophysica;2024-01-23

3. The potential use of supercritical carbon dioxide in sugarcane juice processing;npj Science of Food;2024-01-13

4. Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example;Foods;2023-12-16

5. Influence of elevated pressure and pressurized fluids on microenvironment and activity of enzymes;Biotechnology Advances;2023-11