Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with high pressure carbon dioxide

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 1, 2008, Pages 24-31

  Liu, Xuan ^a   Gao, Yanxiang ^a   Peng, Xiaoting ^a   Yang, Bin ^a   Xu, Honggao ^a   Zhao, Jian ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

High pressure carbon dioxide; Inactivation; Peroxidase; Polyphenol oxidase; Red beet extract

Indexed keywords

ACTIVATION ENERGY; CARBON DIOXIDE; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; REDUCTION;

PEROXIDASE; POLYPHENOL OXIDASE; RED BEET;

ENZYME ACTIVITY;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS;

EID: 36348929335     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.04.010     Document Type: Article

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