Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention

Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Thuan‐Chew Tan, Lai‐Hoong Cheng, Rajeev Bhat et al. · Food Chemistry · 2013 · 165 citations

Food Chemistry, Agricultural Chemistry, Engineering +8

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Aamir Iqbal, Ayesha Murtaza, Wanfeng Hu et al. · Food and Bioproducts Processing · 2019 · 163 citations

Food Chemistry, Chemical Engineering, Polyphenolics +11

Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

Kui Zhong, Jihong Wu, Zhengfu Wang et al. · Food Chemistry · 2005 · 150 citations

Chemical Engineering, Engineering, Inactivation Kinetics +3

CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATER

CLEBER F. CAMPOS, Paulo Eduardo Alencar Souza, José Virgílio Coelho et al. · Journal of Food Processing and Preservation · 1996 · 149 citations

Food Chemistry, Ascorbic Acid, Polyphenolics +14

The Effect of Electric Field on Important Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating

Inês Castro, Beatriz da Silva Macedo, J. A. Teixeira et al. · Journal of Food Science · 2004 · 140 citations

Important Food‐processing Enzymes, Engineering, High Voltage Electrical Fields +20