Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.
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Toward a Philosophy and Theory of Volumetric Nonthermal Processing.Glucose oxidase stabilization against thermal inactivation using high hydrostatic pressure and hydrophobic modification.Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.Tailoring structure and technological properties of plant proteins using high hydrostatic pressure.Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp.Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase.High pressure processing and post-high pressure storage induce the change of polyglutamyl folate and total folate from different legumes.Effects of a high O2 dynamic-controlled atmosphere technology on the browning of postharvest white mushroom ( Agaricus bisporus) in relation to energy metabolism.High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiaca AAB).Improving the catalytic behavior of inulin fructotransferase under high hydrostatic pressure.Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food MaterialsEffect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
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P2860
Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.
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article científic
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article scientifique
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articol științific
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articolo scientifico
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artigo científico
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artigo científico
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artigo científico
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artikel ilmiah
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artikull shkencor
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artículo científico
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name
Quality-related enzymes in fru ...... t 1: high-pressure processing.
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type
label
Quality-related enzymes in fru ...... t 1: high-pressure processing.
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prefLabel
Quality-related enzymes in fru ...... t 1: high-pressure processing.
@en
P2860
P1476
Quality-related enzymes in fru ...... rt 1: high-pressure processing
@en
P2093
Cornelis Versteeg
Netsanet Shiferaw Terefe
P2860
P356
10.1080/10408398.2011.566946
P50
P577
2014-01-01T00:00:00Z