The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)

Innovative Food Science and Emerging Technologies

Volumn 39, Issue , 2017, Pages 42-48

  Marszałek, Krystian ^a   Kruszewski, Bartosz ^a   Woźniak, Łukasz ^a   Skąpska, Sylwia ^a  

^a Prof Wac aw D browski Institute of Agricultural and Food Biotechnology State Research Institute   (Poland)

Author keywords

Apple juice; Inactivation kinetics; Models; Peroxidase; Polyphenol oxidase; Supercritical carbon dioxide

Indexed keywords

ACTIVATION ENERGY; CARBON DIOXIDE; CARBON DIOXIDE PROCESS; DIGITAL STORAGE; ENZYME ACTIVITY; FRUIT JUICES; FRUITS; HIGH PRESSURE EFFECTS; MODELS; STABILIZATION;

APPLE JUICE; INACTIVATION KINETICS; PEROXIDASE; POLYPHENOL OXIDASE; SUPERCRITICAL CARBON DIOXIDES;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84995387577     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.11.006     Document Type: Article

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