Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Critical Reviews in Food Science and Nutrition

Volumn 43, Issue 5, 2003, Pages 527-586

  Ludikhuyze, L ^a   Van Loey, A ^a   Indrawati, ^a   Smout, C ^a   Hendrickx, M ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Enzymes; High pressure; Kinetics; Process engineering; Temperature

Indexed keywords

CATALYSIS; ENZYMES; FOOD PRESERVATION; HEAT RESISTANCE; HEAT TREATMENT; PHENOLS; PROCESS ENGINEERING; THERMAL EFFECTS;

HIGH PRESSURE; INACTIVATION EFFECTS;

FRUITS;

ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; KINETICS; METHODOLOGY; OXIDATION REDUCTION REACTION; PRESSURE; QUALITY CONTROL; REVIEW; SAFETY; STANDARD; TEMPERATURE; VEGETABLE;

CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; KINETICS; OXIDATION-REDUCTION; PARTIAL PRESSURE; QUALITY CONTROL; TEMPERATURE; VEGETABLES;

EID: 1542544591     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690390246350     Document Type: Review

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