Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products-Reference-Cited by-同舟云学术

Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products

Published:2020-04 Issue: Volume:346 Page:112-120
ISSN:0920-5861
Container-title:Catalysis Today
language:en
Short-container-title:Catalysis Today

Author:

Benito-Román Ó.,Sanz M.T.,Illera A.E.,Melgosa R.,Beltrán S.^ORCID

Funder

Spanish Government

European Regional Development Fund

Junta de Castilla y León

ERDF

Publisher

Elsevier BV

Subject

General Chemistry,Catalysis

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4. Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment;Marszałek;LWT - Food Sci. Technol.,2016

5. Enzyme inactivation in food processing using high pressure carbon dioxide technology;Hu;Crit. Rev. Food Sci. Nutr.,2013

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