High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 302-309

  Tribst, Alline Artigiani Lima ^a   Leite Júnior, Bruno Ricardo De Castro ^a   De Oliveira, Miguel Meirelles ^a,b   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b CENTRO FEDERAL DE EDUCAÇÃO TECNOLÓGICA CELSO SUCKOW DA FONSECA   (Brazil)

Author keywords

Browning; High pressure processing; Non thermal processing; Peroxidase; Polyphenoloxidase; Vegetables

Indexed keywords

CHEMICAL ACTIVATION; COLOR; ENZYME ACTIVITY; ENZYMES; HIGH PRESSURE EFFECTS; VEGETABLES;

BROWNING; HIGH PRESSURE PROCESSING; NON-THERMAL PROCESSING; PEROXIDASE; POLYPHENOL OXIDASE;

THERMAL PROCESSING (FOODS);

EID: 84961848540     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.02.010     Document Type: Article

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