High pressure inactivation of polyphenoloxidases

Journal of Food Science

Volumn 63, Issue 5, 1998, Pages 873-877

  Weemaes, C ^a   Ludikhuyze, L ^a   Van Den Broeck, I ^a   Hendrickx, M ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Enzymatic browning; Enzyme stability; Food quality; Polyphenoloxidase; Pressure inactivation

Indexed keywords

MALUS X DOMESTICA; PERSEA AMERICANA; PRUNUS DOMESTICA; PYRUS; PYRUS COMMUNIS; VITACEAE; VITIS SP.;

EID: 0031758226     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb17917.x     Document Type: Article

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