Thermal and high pressure inactivation kinetics of blueberry peroxidase
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Effects of high pressure treatments on peroxidase and polyphenol oxidase activities;Anese;Journal of Food Biochemistry,1995
2. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;Journal of Agricultural and Food Chemistry,2002
3. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon;Journal of Agricultural and Food Chemistry,2002
4. Blanch time and cultivar effects on quality of frozen and stored corn and broccoli;Barrett;Journal of Food Science,2000
5. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products;Brownmiller;Journal of Food Science,2008
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