High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 4, 2014, Pages 578-596

  Chakraborty, Snehasis ^a   Kaushik, Neelima ^a   Rao, P Srinivasa ^a   Mishra, H N ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Enzyme kinetics; High pressure processing; Pectinmethylesterase; Peroxidase; Polyphenoloxidase

Indexed keywords

ENZYME KINETICS; FRUITS; KINETICS; OPTIMIZATION;

HIGH-PRESSURE PROCESSING; INACTIVATION KINETICS; NON-THERMAL TECHNOLOGY; PECTIN METHYLESTERASE; PEROXIDASE; POLYPHENOL OXIDASE; PRESSURE SENSITIVITIES; SCIENTIFIC LITERATURE;

HIGH PRESSURE EFFECTS;

EID: 84902996101     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12071     Document Type: Review

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