Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics-Reference-Cited by-同舟云学术

Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics

Published:2021-01-04 Issue:6 Volume:56 Page:2915-2925
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Baltacıoğlu Hande¹^ORCID,Coruk Katibe Sinem¹^ORCID

Affiliation:

1. Department of Food Engineering Niğde Ömer Halisdemir University Niğde51240Turkey

Funder

Niğde Üniversitesi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14930

Reference23 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice

2. Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy

3. Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

4. Simultaneous measurement of two enzyme activities using infrared spectroscopy: A comparative evaluation of PARAFAC, TUCKER and N-PLS modeling

5. Mild-thermal and high pressure processing inactivation kinetics of polyphenol oxidase from peach puree

Cited by 6 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. Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes;Potato Research;2024-05-08

2. Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study;Potato Research;2023-12-22

3. Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes;Potato Research;2023-03-02

4. Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree;Current Research in Food Science;2022

5. Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality;International Journal of Food Science & Technology;2021-12-31