Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1678-1685

  Gui, Fenqi ^a   Wu, Jihong ^a   Chen, Fang ^a   Liao, Xiaojun ^a   Hu, Xiaosong ^a   Zhang, Zhenghua ^a   Wang, Zhengfu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cloudy apple juice; First order reaction; Inactivation; Polyphenol oxidase; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; CATECHOL OXIDASE;

ALGOMETRY; APPLE JUICE; ARTICLE; ATMOSPHERIC PRESSURE; CHEMICAL REACTION KINETICS; ENERGY; ENZYME ACTIVITY; ENZYME INACTIVATION; HIGH TEMPERATURE; PRESSURE; TEMPERATURE SENSITIVITY;

MALUS X DOMESTICA;

EID: 33746536157     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.048     Document Type: Article

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