Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by‐products-Reference-Cited by-同舟云学术

Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by‐products

Published:2020-09-17 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Santos Diana I.¹^ORCID,Pinto Carlos A.²^ORCID,Corrêa‐Filho Luiz C.¹^ORCID,Saraiva Jorge A.²^ORCID,Vicente António A.³^ORCID,Moldão‐Martins Margarida¹^ORCID

Affiliation:

1. LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia Universidade de Lisboa Lisbon Portugal

2. QOPNA & LAQV‐REQUIMTE, Química Orgânica, Produtos Naturais e Agroalimentares, Departamento de Química Universidade de Aveiro, Campus Universitário de Santiago Aveiro Portugal

3. CEB, Centre of Biological Engineering University of Minho Braga Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13537

Reference54 articles.

1. Peel removal improves quality without antioxidant loss, through wound-induced phenolic biosynthesis in shredded carrot

2. EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES