Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi ( Litchi chinensis ) juice

Author:

Kaushik NeelimaORCID,Kaur Barjinder Pal,Rao P. Srinivasa

Funder

National Agricultural Innovation Project

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference33 articles.

1. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing;Ahn;J. Microbiol. Biotechnol.,2007

2. Comparison of static and step-pulsed ultra high pressure on the microbial stability of fresh cut pineapple;Aleman;J. Sci. Food Agric.,1998

3. Activation of polyphenoloxidase in pear fruits by high pressure treatment;Asaka;Agric. Biol. Chem.,1991

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

5. Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices;Basak;Can. Biosyst. Eng.,2001

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