Effect of high-pressure treatment on polyphenoloxidase activity of the Agaricus bisporus mushroom

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 677-680

  Ballestra, P ^a   Verret, C ^a   Largeteau, A ^b   Demazeau, G ^b   El Moueffak, A ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Ecole Nationale Superieure de Chimie et de Physique de Bordeaux   (France)

Author keywords

Agaricus bisporus; High pressure; Mushroom; Polyphenoloxidase; Stabilization

Indexed keywords

ENZYMES; HARVESTING; HEAT TREATMENT; HIGH PRESSURE EFFECTS; PHENOLS; PIGMENTS; QUALITY CONTROL;

AGARICUS BISPORUS; MUSHROOMS; POLYPHENOLOXIDASE;

FOOD PRODUCTS;

EID: 0347371632     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212428     Document Type: Article

References (8)

1. McEvily, A. J., Iyengar, R. and Otwell, W. S. (1992). Crit. Rev. Food Sci. Nutr., 32, 253.
2. Cheftel, J-C. (1995). C.R. Acad. Agric. Fr., 81, 13.
3. Knorr, D. (1992). In: Gould, G. W. (Ed.), New Methods of Food Preservation. Blackie Acad and Professional, London, p. 159.
4. Gomes, M. R. A. and Ledward, D. A. (1996). Food Chem., 56, 1.
5. Wemaes, C., Rubens, P., De Cordt, S., Ludikhuyze, L., Van Den Broeck, I., Hendrickx, M., Heremans, K. and Tobback, P. (1997). J. Food Sci., 62, 261.
6. Weemaes, C., Ludikhuyze, L., Van Den Broeck, I. and Hendrickx, M. (1999). In: Ludwig, H. (Ed.), Advances in High Pressure Bioscience and Biotechnology. Springer-Verlag, Berlin, p. 301.
7. Cruz, C., Nocl-Suberville, C. and Montury, M. (1997). J. Agric. Food Chem., 45, 64.
8. Bradford, M. M. (1976). Anal. Biochem., 72, 248.