Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree-Reference-Cited by-同舟云学术

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Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree

Published:2013-10 Issue: Volume:82 Page:56-62
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Ortuño Carmen,Duong Trang,Balaban Murat,Benedito Jose

Funder

Spanish Ministry of Science

Universitat Politècnica de València

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference28 articles.

1. Effect of high-pressure processing on color, texture and flavour of fruit- and vegetable-based food products: a review;Oey;Trends in Food Science & Technology,2008

2. Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide;Ferrentino;Journal of Biological Engineering,2009

3. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice;Cortes;Food Control,2008

4. Microbial decontamination of food by high pressure processing;Daryaei,2012

5. Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice;Park;Journal of Food Science,2002

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4. Effect of Sonication on Microwave Inactivation Kinetics of Enterococcus faecalis in Dairy Effluent;Molecules;2022-11-01

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