Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD)-Reference-Cited by-同舟云学术

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Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD)

Published:2019-05 Issue: Volume:147 Page:310-321
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Benito-Román Óscar,Teresa Sanz M.,Melgosa Rodrigo,de Paz Esther,Escudero Isabel,Beltrán Sagrario

Funder

Spanish Government (MINECO)

European Regional Development Fund (ERDF)

Junta de Castilla y León

ERDF

Publisher

Elsevier BV

Subject

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

Reference34 articles.

1. High pressure enhancement of enzymes: a review;Eisenmenger;Enzyme Microb. Technol.,2009

2. Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide;Manzocco;J. Supercrit. Fluids,2016

3. Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment;Liu;J. Food Sci. Technol.,2013

4. Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide;Gui;Eur. Food Res. Technol.,2006

5. Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice;Manzocco;LWT Food Sci. Technol.,2016

Cited by 11 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. Effect of Hyperbaric Storage at Room Temperature on the Activity of Polyphenoloxidase in Model Systems and Fresh Apple Juice;Food and Bioprocess Technology;2023-03-20

2. Industrial Scale Applications: Reaction-Based Processes;Product, Process and Plant Design Using Subcritical and Supercritical Fluids for Industrial Application;2023

3. The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview;Critical Reviews in Food Science and Nutrition;2022-12-28

4. Biocatalysis in subcritical and supercritical fluids;Biocatalysis in Green Solvents;2022

5. Comparison of the characterization and the temperature/pressure stability of soluble and membrane-bound polyphenol oxidase from ‘Lijiang’ snow peach;LWT;2021-07

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