Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 2, 2013, Pages 145-161

  Hu, Wanfeng ^a,b,c   Zhou, Linyan ^a,b,c   Xu, Zhenzhen ^a,b,c   Zhang, Yan ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruit and Vegetable Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

enzyme inactivation; high pressure carbon dioxide; inactivation kinetic; inactivation mechanism

Indexed keywords

CHEMICAL CHANGE; ENZYME INACTIVATION; HIGH TEMPERATURE; HIGH-PRESSURE CARBON DIOXIDE; INACTIVATION KINETICS; INACTIVATION MECHANISMS; MICROBIAL ENZYMES; MICROBIAL METABOLISM; NON-THERMAL PROCESSING; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE; PROCESSING METHOD; SENSORY PROPERTIES; SHELF LIFE; SOLID FOOD; UNDERLYING MECHANISM;

CARBON DIOXIDE; ENZYMES; CARBON DIOXIDE PROCESS; FOOD PROCESSING; METABOLISM; PROCESSING;

THERMAL PROCESSING (FOODS);

CARBON DIOXIDE; ENZYME INHIBITOR; HYDROLASE; OXIDOREDUCTASE;

CHEMISTRY; CIRCULAR DICHROISM; DRUG ANTAGONISM; ENZYME STABILITY; FOOD HANDLING; FOOD PRESERVATION; KINETICS; METHODOLOGY; PH; PRESSURE; REVIEW; SPECTROFLUOROMETRY; TEMPERATURE;

CARBON DIOXIDE; CIRCULAR DICHROISM; ENZYME INHIBITORS; ENZYME STABILITY; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; HYDROLASES; KINETICS; OXIDOREDUCTASES; PRESSURE; SPECTROMETRY, FLUORESCENCE; TEMPERATURE;

EID: 84867489252     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.526258     Document Type: Article

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