Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 1, 2014, Pages 24-63

  Terefe, Netsanet Shiferaw ^a   Buckow, Roman ^a   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

Author keywords

glucosidase; allinase; chlorophyllase; color; consistency; cystine lyase; enzyme activation; enzyme inactivation; flavor; High pressure processing; lipoxygenase (LOX); myrosinase; pectin methylesterase (PME); peroxidase (POD); polygalacturonase (PG); polyphenol oxidase (PPO); texture

Indexed keywords

ALLINASE; CHLOROPHYLLASE; CONSISTENCY; ENZYME ACTIVATION; ENZYME INACTIVATION; GLUCOSIDASE; HIGH-PRESSURE PROCESSING; LIPOXYGENASES; MYROSINASE; PECTIN METHYLESTERASE; PEROXIDASE (POD); POLYGALACTURONASE; POLYPHENOL OXIDASE;

COLOR; FLAVORS; FOOD PROCESSING; FRUITS; HIGH PRESSURE EFFECTS; PLANTS (BOTANY); QUALITY CONTROL; RAPID THERMAL ANNEALING; TEXTURES; VEGETABLES;

ENZYMES;

BETA GLUCOSIDASE; CARBOXYLESTERASE; CATECHOL OXIDASE; LIPOXYGENASE; PECTINESTERASE; PEROXIDASE; POLYGALACTURONASE;

ENZYME ACTIVATION; ENZYMOLOGY; FOOD CONTROL; FOOD HANDLING; FRUIT; KINETICS; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PRESSURE; REVIEW; VEGETABLE; PROCEDURES;

BETA-GLUCOSIDASE; CARBOXYLIC ESTER HYDROLASES; CATECHOL OXIDASE; ENZYME ACTIVATION; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; KINETICS; LIPOXYGENASE; NUTRITIVE VALUE; PEROXIDASE; POLYGALACTURONASE; PRESSURE; VEGETABLES;

EID: 84880056877     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.566946     Document Type: Review

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