The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa)

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 7-10

  Garcia Palazon, Alberto ^a   Suthanthangjai, Winai ^a   Kajda, Paul ^a   Zabetakis, Ioannis ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF ATHENS   (Greece)

Author keywords

Glucosidase; High hydrostatic pressure; Peroxidase and polyphenoloxidase; Raspberry; Strawberry

Indexed keywords

ANTHOCYANIN; BETA GLUCOSIDASE; CATECHOL OXIDASE; PEROXIDASE;

ARTICLE; BIOINFORMATICS; COLOR; COMPARATIVE STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INACTIVATION; FLAVOR; FRUIT; HYDROSTATIC PRESSURE; MEASUREMENT; RASPBERRY; RUBUS IDAEUS; SAMPLE; STRAWBERRY; TEMPERATURE; TIME;

FRAGARIA; FRAGARIA X ANANASSA; RUBUS; RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 3042648626     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.019     Document Type: Article

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