High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase

Food Research International

Volumn 105, Issue , 2018, Pages 853-862

  Jesus, Ana Laura Tibério de ^a   Leite, Thiago Soares ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

A a pulp; Enzymatic inactivation; Euterpe oleracea; Fruit enzyme; High hydrostatic pressure; High pressure processing

Indexed keywords

COLOR; ENZYME ACTIVITY; ENZYMES; FRUITS; HEAT TREATMENT; HYDROSTATIC PRESSURE;

ENZYMATIC INACTIVATION; EUTERPE OLERACEA; HIGH HYDROSTATIC PRESSURE; HIGH ISOSTATIC PRESSURE; HIGH PRESSURE PROCESSING; PROCESSING CONDITION; REFRIGERATED STORAGES; RELATIVE ACTIVITIES;

PRESSURE EFFECTS;

CATECHOL OXIDASE; PEROXIDASE;

CHEMISTRY; COLOR; COMPARATIVE STUDY; ENZYME STABILITY; ENZYMOLOGY; EUTERPE; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; METABOLISM; PASTEURIZATION; PROCEDURES; PROTEIN DENATURATION; TEMPERATURE; TIME FACTOR;

CATECHOL OXIDASE; COLOR; ENZYME STABILITY; EUTERPE; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HYDROSTATIC PRESSURE; PASTEURIZATION; PEROXIDASE; PROTEIN DENATURATION; TEMPERATURE; TIME FACTORS;

EID: 85042211307     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.013     Document Type: Article

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