Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice(Saccharum officinarum)-Reference-Cited by-同舟云学术

Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice(Saccharum officinarum)

Published:2018-12-09 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sreedevi Pandraju¹,Jayachandran Lakshmi E¹^ORCID,Rao Pavuluri Srinivasa¹

Affiliation:

1. Agricultural and Food Engineering DepartmentIndian Institute of Technology Kharagpur India

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9443

Reference53 articles.

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4. Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice;Saxena J;J Food Process Eng,2017

5. The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables;Marszałek K;Int J Mol Sci,2017

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