Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview-Reference-Cited by-同舟云学术

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Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

Published:2021-12-13 Issue:2 Volume:57 Page:801-815
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Roobab Ume¹²^ORCID,Abida Afeera³,Afzal Rehan³,Madni Ghulam Muhammad³^ORCID,Zeng Xin‐An¹²,Rahaman Abdul¹²,Aadil Rana Muhammad³^ORCID

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou 510641 China

2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China

3. National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15492

Reference78 articles.

1. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

2. Quality Control in Beverage Production: An Overview

3. Quality Evaluation of Grapefruit Juice by Thermal and High Pressure Processing Treatment

4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

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4. Identification of natural inhibitors targeting polyphenol oxidase through machine learning-assisted virtual screening and investigation of molecular mechanisms using multispectral experiments;LWT;2024-09

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