Concepedia

Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology

Trang Duong, Murat Ö. Balaban

Innovative Food Science & Emerging Technologies · 2014 · 28 citations · 20 references

DOI

Concepts

References

20

The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa)

Alberto Garcia-Palazon, Winai Suthanthangjai, Paul Kajda et al. · Food Chemistry · 2004 · 215 citations

, , +11

Effect of high-pressure treatment on the activity of some polyphenoloxidases

Maria Regina Araújo Gomes, D.A. Ledward · Food Chemistry · 1996 · 152 citations

, , +2

Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

Murat Ö. Balaban, A. G. Arreola, Maurice R. Marshall et al. · Journal of Food Science · 1991 · 150 citations

, , +13

EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES

Monica Anese, Maria Cristina Nicoli, G. Dall'Aglio et al. · Journal of Food Biochemistry · 1994 · 139 citations

, , +16

Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice

Soyoung Park, Jooyoung Lee, Jong‐Chul Park · Journal of Food Science · 2002 · 138 citations

, , +17