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- Mishra, H. N., et al. Show all 4 Authors
- Comprehensive reviews in food science and food safety 2014 v.13 no.4 pp. 578-596
- enzyme inactivation; juices; shelf life; texture; catechol oxidase; polygalacturonase; linoleate 13S-lipoxygenase; models; pectinesterase; flavor; color; enzyme kinetics; fruit puree; high pressure treatment; peroxidase; beta-glucosidase
- ... In the last 2 decades high‐pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β‐gluco ...