Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide-Reference-Cited by-同舟云学术

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Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide

Published:2016-01 Issue: Volume:107 Page:669-675
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Manzocco Lara,Ignat Alexandra,Valoppi Fabio,Burrafato Krystel Rita,Lippe Giovanna,Spilimbergo Sara,Nicoli Maria Cristina

Funder

Fondazioni in Rete per la Ricerca Agroalimentare

“AGER—Agroalimentare e Ricerca”

Publisher

Elsevier BV

Subject

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

Reference35 articles.

1. Non thermal microbial inactivation with dense CO2;Spilimbergo;Biotechnol. Bioeng.,2003

2. Review of dense phase CO2 technology: microbial and enzyme inactivation and effects on food quality;Damar;J. Food Sci.,2006

3. Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice;Xu;J. Food Eng.,2011

4. Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture and microstructure of fresh-cut coconut;Ferrentino;J. Food Sci.,2012

5. Sterilization using high-pressure carbon dioxide;Zhang;J. Supercrit. Fluids,2006

Cited by 18 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 preliminary stresses on the induction of viable but non-culturable Escherichia coli O157:H7 NCTC 12900 and Staphylococcus aureus ATCC 6538;Food Research International;2023-05

2. 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

3. Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process;Foods;2022-12-21

4. Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures;Food Science and Technology Research;2022

5. Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state;Food Research International;2022-01

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