Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 441-448

  Buckow, Roman ^a   Weiss, Ulrike ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Apple; High pressure; Inactivation; Kinetics; Polyphenol oxidase

Indexed keywords

AMBIENT PRESSURES; ANTAGONISTIC EFFECTS; APPLE; APPLE JUICE; APPLE POLYPHENOL; CLOUDY APPLE JUICE; COMBINED EFFECT; ENZYME INACTIVATION; FOOD INDUSTRIES; FRESH FRUITS; FUNCTION OF PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; INACTIVATION; INACTIVATION KINETICS; LOWER PRESSURES; NEAR ROOM TEMPERATURE; ORDER REACTIONS; POLYNOMIAL MODELS; POLYPHENOL OXIDASE; PRESSURE AND TEMPERATURE; PRESSURE-TEMPERATURE CONDITIONS; PROCESS PARAMETERS; QUANTITATIVE DATA; SYNERGISTIC EFFECT; TREATMENT TIME;

AGRICULTURAL PRODUCTS; ENZYMES; FRUIT JUICES; FRUITS; HYDROSTATIC PRESSURE; MATHEMATICAL MODELS; REACTION KINETICS;

PRESSURE EFFECTS;

MALUS X DOMESTICA;

EID: 68949170818     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.005     Document Type: Article

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