The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing

2018 ◽  
Vol 11 (5) ◽  
pp. 1039-1049 ◽  
Author(s):  
Lei Zhou ◽  
Wei Liu ◽  
Netsanet Shiferaw Terefe
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
High Pressure Processing ◽  
Inactivation Kinetics ◽  
Membrane Bound ◽  
Kinetics Of

Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

2004 ◽  
Vol 52 (9) ◽  
pp. 2697-2703 ◽  
Author(s):  
Diana Fachin ◽  
Chantal Smout ◽  
Isabel Verlent ◽  
Binh Ly Nguyen ◽  
Ann M. Van Loey ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Inactivation Kinetics ◽  
Kinetics Of

Thermal and High-Pressure Inactivation Kinetics of Polyphenol Oxidase in Victoria Grape Must

2005 ◽  
Vol 53 (8) ◽  
pp. 2988-2994 ◽  
Author(s):  
Gabriela Rapeanu ◽  
Ann Van Loey ◽  
Chantal Smout ◽  
Marc Hendrickx
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Inactivation Kinetics ◽  
Grape Must ◽  
Kinetics Of

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

2010 ◽  
Vol 11 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Ya Hong Yang ◽  
Kai Knoerzer ◽  
Roman Buckow ◽  
Cornelis Versteeg
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Kinetics Of

scholarly journals The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 517
Author(s):  
Konstantina Tsikrika ◽  
Nora O’Brien ◽  
Dilip K. Rai
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Proximate Composition ◽  
Phenolic Content ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Potato Cultivars ◽  
Simultaneous Increase ◽  
Total Phenolic ◽  
Coumaric Acid

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.

High-pressure inactivation kinetics of Staphlococcus aureus in Chinese soybean paste

2013 ◽  
Author(s):  
Minsheng Zhou ◽  
Guangming Su ◽  
Yong Yu ◽  
Jinsong He ◽  
Songming Zhu
Keyword(s):  
High Pressure ◽  
Inactivation Kinetics ◽  
Soybean Paste ◽  
Kinetics Of
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