Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 101-109

  Marszałek, Krystian ^a   Skąpska, Sylwia ^a   Woźniak, Łukasz ^a   Sokołowska, Barbara ^a  

^a State Research Institute   (Poland)

Author keywords

Anthocyanins; Enzyme activity; High pressure carbon dioxide; Kinetic rate constant; Strawberries; Supercritical carbon dioxide

Indexed keywords

ANTHOCYANINS; CARBON DIOXIDE; DEGRADATION; DIGITAL STORAGE; ENZYME ACTIVITY; ENZYMES; FOOD STORAGE; FRUITS; KINETICS; PASTEURIZATION; RATE CONSTANTS;

HIGH TEMPERATURE TREATMENTS; HIGH-PRESSURE CARBON DIOXIDE; KINETIC RATE CONSTANTS; NON-THERMAL TECHNOLOGY; NUTRITIONAL QUALITIES; PHYSICO-CHEMICAL QUALITY; STRAWBERRIES; SUPERCRITICAL CARBON DIOXIDES;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84952630392     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.10.005     Document Type: Article

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