Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02207.x/fullpdf
Reference28 articles.
1. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide;Balaban;Journal of Food Science,1991
2. Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase;Basak;Food Research International,1996
3. The toxicity of antioxidants and their metabolites;Bast;Environmental Toxicology and Pharmacology,2002
4. Inactivation of polyphenol oxidase by high-pressure carbon dioxide;Chen;Journal of Agricultural and Food Chemistry,1992
5. Thermal inactivation of polyphenoloxidase in pineapple puree;Chutintrasri;LWT - Food Science and Technology,2006
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