Biochemical changes during the storage of high hydrostatic pressure processed avocado paste

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Jacobo Velazquez D A ^a,b   Hernandez Brenes C ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Avocado; High hydrostatic pressure; Lipoxygenase; Polyphenol oxidase; Stability

Indexed keywords

CATECHOL OXIDASE; LIPOXYGENASE; VEGETABLE PROTEIN;

ARTICLE; AVOCADO; BACTERIAL COUNT; CHEMISTRY; ENZYME ACTIVATION; ENZYMOLOGY; FOOD CONTROL; FOOD HANDLING; FRUIT; GRAM NEGATIVE AEROBIC RODS AND COCCI; GRAM POSITIVE BACTERIUM; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PIGMENTATION; TIME;

CATECHOL OXIDASE; COLONY COUNT, MICROBIAL; ENZYME ACTIVATION; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; GRAM-NEGATIVE AEROBIC BACTERIA; GRAM-POSITIVE BACTERIA; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; LACTOBACILLACEAE; LIPOXYGENASE; PERSEA; PIGMENTATION; PLANT PROTEINS; TIME FACTORS;

BACTERIA (MICROORGANISMS); PERSEA AMERICANA;

EID: 77955816646     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01654.x     Document Type: Article

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