High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 52-60

  Terefe, Netsanet Shiferaw ^a   Yang, Ya Hong ^b   Knoerzer, Kai ^a   Buckow, Roman ^a   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

High pressure processing; Peroxidase; Polyphenol oxidase; Response surface methodology; Strawberry; Thermal processing

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIPHASIC MODELS; FIRST ORDER KINETICS; HIGH PRESSURE; HIGH PRESSURE PROCESSING; INACTIVATION KINETICS; LABILE FRACTIONS; NATURAL ENZYME; OXIDATIVE ENZYMES; POLYPHENOL OXIDASE; POLYPHENOLS; REFRIGERATED STORAGES; RESPONSE SURFACE METHODOLOGY; STRAWBERRY CULTIVARS; THERMAL INACTIVATION; THERMAL PROCESSING; THERMAL TREATMENT; THERMOSENSITIVITIES; TREATMENT TIME;

ACTIVATION ENERGY; ENZYMES; HEAT TREATMENT; OXYGEN; PHENOLS; PLANTS (BOTANY); PRESSURE EFFECTS; RAPID THERMAL ANNEALING; SURFACE PROPERTIES;

FRUITS;

FRAGARIA X ANANASSA;

EID: 73049109988     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.08.009     Document Type: Article

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