Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars-Reference-Cited by-同舟云学术

Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars

Published:2017-05-16 Issue:6 Volume:40 Page:e12570
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Machado Maria F.¹,Sousa Alexandra¹,Castro Sónia M.¹²,Moreira Sílvia A.¹,Saraiva Jorge A.¹^ORCID

Affiliation:

1. Innovation Department, Ernesto Morgado, S.A., Rua Prof. Casimiro de Oliveira, 21, Barra, 3090-833 Alqueidão, Figueira da Foz, Portugal (formerly QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago; 3810-193 Aveiro Portugal)

2. Centre of Biotechnology and Fine Chemistry (CBQF) of the Catholic University of Portugal (ESB); Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511; 4202-401 Porto Portugal

Funder

FCT/MEC (to the QOPNA research Unit, through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement

FCT (through the Post-doctoral and the Doctoral Grants)

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12570/fullpdf

Reference27 articles.

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4. An update on high hydrostatic pressure, from the Laboratory to Industrial Applications;Bermúdez-Aguirre;Food Engineering Reviews,2011

5. High pressure and temperature effects on enzyme inactivation in strawberry and orange products;Cano;Journal of Food Science,1997

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2. Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study;Foods;2021-08-20

3. Comparison between Hyperspectral Imaging and Chemical Analysis of Polyphenol Oxidase Activity on Fresh-Cut Apple Slices;Journal of Spectroscopy;2020-06-29