𝔖 Bobbio Scriptorium
✦   LIBER   ✦

High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products

✍ Scribed by M. P. CANO; A. HERNANDEZ; B. DE ANCOS

Book ID
108821236
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
170 KB
Volume
62
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effects of high hydrostatic pressure on
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
✍ Xiamin Cao; Yan Zhang; Fusheng Zhang; Yongtao Wang; Jianyong Yi; Xiaojun Liao πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 151 KB

## Background: Changes in activity of polyphenol oxidase (ppo), peroxidase (pod) and Ξ²-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure