Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice-Reference-Cited by-同舟云学术

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Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Published:2019-12-30 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sánchez‐Vega Rogelio¹^ORCID,Rodríguez‐Roque María Janeth²,Elez‐Martínez Pedro³,Martín‐Belloso Olga³

Affiliation:

1. Faculty of Zootechnics and Ecology Autonomous University of Chihuahua ChihuahuaChihuahMéxico

2. Faculty of Agrotechnological Sciences Autonomous University of Chihuahua Chihuahua México

3. Department of Food Technology University of Lleida – Agrotecnio Center Lleida Spain

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14362

Reference45 articles.

1. Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice

2. Effects of High-Intensity Pulsed Electric Fields on Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Juice

3. High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice

4. Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice

5. Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice

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1. From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing;Food Reviews International;2024-09-11

2. Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water;Food Science and Technology International;2024-05-15

3. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives;Foods;2023-11-12

4. Response surface optimization of pulsed electric field processed kiwi–carrot juice: enzyme inactivation and evaluation of physicochemical and nutritional properties;Journal of Food Measurement and Characterization;2023-10-13

5. Insights into application progress of seafood processing technologies and their implications on flavor: a review;Critical Reviews in Food Science and Nutrition;2023-10-03

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