High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 56-66

  Terefe, Netsanet Shiferaw ^a   Tepper, Philipp ^a   Ullman, Anja ^a   Knoerzer, Kai ^a   Juliano, Pablo ^a  

^a CSIRO   (Australia)

Author keywords

Enzyme; High pressure; Pear; Processing; Quality; Thermal

Indexed keywords

ENZYME ACTIVITY; ENZYMES; FRUITS; HEAT TREATMENT; IMAGE QUALITY; PRESSURE EFFECTS; PROCESSING; ENZYME INHIBITION;

EFFECT OF HIGH PRESSURE; ENZYME INACTIVATION; HIGH PRESSURE; PEAR; PECTIN METHYLESTERASE; PROCESSING REGIMES; PROCESSING TEMPERATURE; THERMAL; ENZYMATIC BROWNING;

HIGH PRESSURE EFFECTS;

EID: 84951944359     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.001     Document Type: Article

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