Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 93-101

  Duong, Trang ^a   Balaban, Murat ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Carbon dioxide; Enzyme inactivation; High hydrostatic pressure; Response surface methodology; Synergistic effect

Indexed keywords

ACCIDENT PREVENTION; CARBON DIOXIDE PROCESS; ENZYME ACTIVITY; HYDRAULICS; HYDROSTATIC PRESSURE; SURFACE PROPERTIES;

DENSE PHASE CARBON DIOXIDE; ENZYME INACTIVATION; HIGH HYDROSTATIC PRESSURE; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE; PROCESS PARAMETERS; RESPONSE SURFACE METHODOLOGY; SYNERGISTIC EFFECT;

CARBON DIOXIDE;

FEIJOA; FEIJOA SELLOWIANA;

EID: 84915759678     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.09.005     Document Type: Article

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