Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products-Reference-Cited by-同舟云学术

Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products

Published:2016-12 Issue: Volume:38 Page:349-355
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Andreou Varvara,Dimopoulos George,Katsaros George^ORCID,Taoukis Petros

Funder

European Union (European Social Fund - ESF) and Greek national funds

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference26 articles.

1. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions;Aguiló-Aguayo;Food Chemistry,2008

2. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;European Food Research and Technology,2007

3. Determination of rheological behavior of tomato concentrates using back extrusion;Alviar;Journal of Food Science,1990

4. Textural modification of processing tomatoes;Barrett;Critical Reviews in Food Science and Nutrition,1998

5. Quality evaluation of slightly concentrated tomato juice produced under high pressure conditions;Boulekou;Procedia Food Science,2011

Cited by 31 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. Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes;Applied Sciences;2023-10-17

2. Effect of pulsed electric field on spore germination rate and enzyme activity of Aspergillus niger;Innovative Food Science & Emerging Technologies;2023-10

3. Prolonging the shelf-life of atemoya (Annona cherimola × Annona squamosa) using pulsed electric field treatments;Innovative Food Science & Emerging Technologies;2023-08

4. Inactivation of pectinmethylesterase in fresh orange juice by cold atmospheric plasma technology: A kinetic study;Innovative Food Science & Emerging Technologies;2023-06

5. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice;Food Research International;2023-06