Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation

Food Chemistry

Volumn 188, Issue , 2015, Pages 193-200

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

^a CSIRO   (Australia)

Author keywords

Activation kinetics; Blueberry; High pressure processing; Inactivation kinetics; Polyphenol oxidase; PPO; Thermal processing

Indexed keywords

KINETICS; POLYPHENYLENE OXIDES; THERMAL PROCESSING (FOODS);

ACTIVATION KINETICS; BLUEBERRY; HIGH PRESSURE PROCESSING; INACTIVATION KINETICS; POLYPHENOL OXIDASE;

CHEMICAL ACTIVATION;

CATECHOL OXIDASE;

ARTICLE; ATMOSPHERIC PRESSURE; BLUEBERRY; CONFORMATIONAL TRANSITION; ENZYME ACTIVATION; ENZYME INACTIVATION; HIGH TEMPERATURE; LOW TEMPERATURE; MOLECULAR WEIGHT; PH; PRESSURE; TEMPERATURE; THERMOSTABILITY; ENZYMOLOGY; FRUIT; HEAT; KINETICS; METABOLISM;

VACCINIUM;

BLUEBERRY PLANT; CATECHOL OXIDASE; ENZYME ACTIVATION; FRUIT; HOT TEMPERATURE; KINETICS; PRESSURE; TEMPERATURE;

EID: 84928975581     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.040     Document Type: Article

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