Browning reaction kinetics of high hydrostatic pressure-treated peach puree during storage

International Journal of Food Engineering

Volumn 7, Issue 4, 2011, Pages

  Khalil, Thamer Abdul Kadir ^a   Al Zubaidy, Mazin Ibrahem ^a   Abdulaziz, Omer Fawzi ^a  

^a UNIVERSITY OF MOSUL   (Iraq)

Author keywords

activation energy; browning reaction kinetics; enzymatic; high hydrostatic pressure; nonenzymatic reactions; peach puree

Indexed keywords

ACTIVATION ENERGY; ASSOCIATION REACTIONS; FOOD STORAGE; FRUITS; GLYCOSYLATION; HYDRAULICS; HYDROSTATIC PRESSURE; KINETIC PARAMETERS;

BROWNING REACTIONS; ENZYMATIC; HIGH HYDROSTATIC PRESSURE; NONENZYMATIC REACTION; PEACH PUREES;

REACTION KINETICS;

PRUNUS PERSICA;

EID: 79959968803     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1994     Document Type: Article

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