High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Aguiló Aguayo, Ingrid ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

High intensity pulsed electric fields; Polyphenoloxidase; Strawberry juice

Indexed keywords

CATECHOL OXIDASE; VEGETABLE PROTEIN;

ARTICLE; BEVERAGE; COMPARATIVE STUDY; ELECTROCHEMICAL ANALYSIS; ENZYMOLOGY; FEASIBILITY STUDY; FOOD PRESERVATION; FRUIT; KINETICS; METABOLISM; METHODOLOGY; PROTEIN INTAKE; STATISTICS; STRAWBERRY;

BEVERAGES; CATECHOL OXIDASE; DIETARY PROTEINS; ELECTROCHEMICAL TECHNIQUES; FEASIBILITY STUDIES; FOOD PRESERVATION; FRAGARIA; FRUIT; KINETICS; PLANT PROTEINS; STATISTICS AS TOPIC;

FRAGARIA X ANANASSA;

EID: 77957136430     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01735.x     Document Type: Article

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