The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments-Reference-Cited by-同舟云学术

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

Published:2013-03 Issue:2 Volume:20 Page:674-679
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Cheng X.-f.,Zhang M.,Adhikari B.

Funder

China National Natural Science Foundation

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference38 articles.

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3. Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus);Mohapatra;J. Food Sci.,2010

4. Enzyme inactivation analysis for industrial blanching applications comparison of microwave conventional, and combination heat treatments on mushroom polyphenoloxidase activity;Devece;J. Agric. Food Chem.,1999

5. Effects of high electric field pulses on enzymes;Van Loey;Trends Food Sci. Technol.,2002

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