Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions

Author:

Aguiló-Aguayo Ingrid,Odriozola-Serrano Isabel,Quintão-Teixeira Luciano José,Martín-Belloso Olga

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Aguiló-Aguayo, I., Elez-Martínez, P., Soliva-Fortuny, R., & Martín-Belloso, O. (2006). Effects of high-intensity pulsed electric fields on the inactivation of peroxidase in mediterranean vegetable soup. In Workshop on applications of novel technologies in food and biotechnology (Abstract book, pp. 90), Cork, Ireland.

2. Food processing by pulsed electric fields II. Biological aspects;Barsotti;Food Reviews International,1999

3. Milk processing by high intensity pulsed electric fields;Bendicho;Trends in Food Science and Technology,2002

4. Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments;Bendicho;Journal of Food Science,2003

5. High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems;Bendicho;Journal of Food Engineering,2005

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