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- Ahmed, Aafaque, et al. Show all 6 Authors
- Food and bioproducts processing 2019 v.117 pp. 170-182
- carbon dioxide; catechol oxidase; enzyme activation; enzyme activity; enzyme inactivation; food industry; food processing; foods; fruits; high pressure treatment; nonthermal processing; ultrasonics; vegetables
- ... Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates the browning reaction during fruit and vegetables processing. Therefore, thermal and non-thermal technologies such as high hydrostatic pressure, ultrasound and high pressure carbon dioxide are being used effectively to lower the enzymatic activity to get good quality food products. The structural changes a ...