Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing-Reference-Cited by-同舟云学术

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Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing

Published:2018-10 Issue: Volume:49 Page:41-50
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chourio Angelica M.,Salais-Fierro Fabiola,Mehmood Zahid,Martinez-Monteagudo Sergio I.,Saldaña Marleny D.A.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference42 articles.

1. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;International Journal of Food Microbiology,2007

2. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Research International,2013

3. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells;van Boekel;International Journal of Food Microbiology,2002

4. High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality;Cappelletti;Journal of Food Engineering,2015

5. Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatment;Chakraborty;Innovative Food Science & Emerging Technologies,2015

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