Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

Érica Sayuri Siguemoto; Letícia Jyo Pereira; Jorge Andrey Wilhelms Gut

doi:10.1007/s11947-018-2109-2

Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

Food and Bioprocess Technology ◽

10.1007/s11947-018-2109-2 ◽

2018 ◽

Vol 11 (7) ◽

pp. 1359-1369 ◽

Cited By ~ 14

Author(s):

Érica Sayuri Siguemoto ◽

Letícia Jyo Pereira ◽

Jorge Andrey Wilhelms Gut

Keyword(s):

Polyphenol Oxidase ◽

Apple Juice ◽

Pectin Methylesterase ◽

Conventional Heating ◽

Inactivation Kinetics ◽

Kinetics Of ◽

Microwave Effects

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Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated fromKalipatti sapota(Manilkara zapota)

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8215 ◽

2017 ◽

Vol 97 (11) ◽

pp. 3568-3575 ◽

Cited By ~ 6

Author(s):

Chandrahas Vishwasrao ◽

Snehasis Chakraborty ◽

Laxmi Ananthanarayan

Keyword(s):

Polyphenol Oxidase ◽

Thermal Inactivation ◽

Partial Purification ◽

Inactivation Kinetics ◽

Manilkara Zapota ◽

Kinetics Of

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Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating

LWT ◽

10.1016/j.lwt.2016.08.001 ◽

2016 ◽

Vol 74 ◽

pp. 396-403 ◽

Cited By ~ 31

Author(s):

Bethania Brochier ◽

Giovana Domeneghini Mercali ◽

Ligia Damasceno Ferreira Marczak

Keyword(s):

Phenolic Compounds ◽

Electric Field ◽

Polyphenol Oxidase ◽

Ohmic Heating ◽

Sugarcane Juice ◽

Inactivation Kinetics ◽

Moderate Electric Field ◽

Kinetics Of

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Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2512 ◽

2006 ◽

Vol 86 (9) ◽

pp. 1328-1335 ◽

Cited By ~ 30

Author(s):

Tatiana B Tribess ◽

Carmen C Tadini

Keyword(s):

Orange Juice ◽

Pectin Methylesterase ◽

Inactivation Kinetics ◽

Process Conditions ◽

Time Process ◽

Kinetics Of ◽

Temperature Time

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

Food and Bioprocess Technology ◽

10.1007/s11947-018-2070-0 ◽

2018 ◽

Vol 11 (5) ◽

pp. 1039-1049 ◽

Cited By ~ 10

Author(s):

Lei Zhou ◽

Wei Liu ◽

Netsanet Shiferaw Terefe

Keyword(s):

High Pressure ◽

Polyphenol Oxidase ◽

High Pressure Processing ◽

Inactivation Kinetics ◽

Membrane Bound ◽

Kinetics Of

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In-vitro assay and inactivation kinetics of polyphenol oxidase of some Nigerian banana and plantain cultivars

International Journal of Postharvest Technology and Innovation ◽

10.1504/ijpti.2016.083684 ◽

2016 ◽

Vol 5 (3) ◽

pp. 200

Author(s):

Buliyaminu A. Alimi ◽

Taofik A. Shittu

Keyword(s):

Polyphenol Oxidase ◽

In Vitro Assay ◽

Inactivation Kinetics ◽

Vitro Assay ◽

Kinetics Of

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Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide

The Journal of Supercritical Fluids ◽

10.1016/j.supflu.2014.03.004 ◽

2014 ◽

Vol 90 ◽

pp. 18-26 ◽

Cited By ~ 16

Author(s):

Carmen Ortuño ◽

Murat Balaban ◽

Jose Benedito

Keyword(s):

Escherichia Coli ◽

Carbon Dioxide ◽

Saccharomyces Cerevisiae ◽

Supercritical Carbon Dioxide ◽

Orange Juice ◽

Pectin Methylesterase ◽

Inactivation Kinetics ◽

Ultrasonic Assisted ◽

Kinetics Of ◽

Supercritical Carbon

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Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils ( Punica granatum L. cv. Wonderful)

Journal of Food Biochemistry ◽

10.1111/jfbc.13428 ◽

2020 ◽

Vol 44 (10) ◽

Author(s):

Ahmed Rayan ◽

Noha Morsy

Keyword(s):

Polyphenol Oxidase ◽

Thermal Inactivation ◽

Punica Granatum ◽

Inactivation Kinetics ◽

Kinetics Of ◽

Punica Granatum L ◽

Pomegranate Arils

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The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2017.09.018 ◽

2018 ◽

Vol 45 ◽

pp. 169-178 ◽

Cited By ~ 50

Author(s):

Xiamin Cao ◽

Chunfang Cai ◽

Yongling Wang ◽

Xiaojian Zheng

Keyword(s):

Polyphenol Oxidase ◽

Inactivation Kinetics ◽

Bayberry Juice ◽

Kinetics Of

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Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions

Journal of Food Engineering ◽

10.1016/s0260-8774(03)00242-5 ◽

2004 ◽

Vol 62 (3) ◽

pp. 291-298 ◽

Cited By ~ 86

Author(s):

A.C. Polydera ◽

E. Galanou ◽

N.G. Stoforos ◽

P.S. Taoukis

Keyword(s):

Hydrostatic Pressure ◽

Orange Juice ◽

High Hydrostatic Pressure ◽

Pectin Methylesterase ◽

Inactivation Kinetics ◽

Process Conditions ◽

Navel Orange ◽

Kinetics Of

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Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating

Journal of Food Process Engineering ◽

10.1111/jfpe.12671 ◽

2017 ◽

Vol 41 (3) ◽

pp. e12671 ◽

Cited By ~ 4

Author(s):

Juhi Saxena ◽

Hilal Ahmad Makroo ◽

Suvendu Bhattacharya ◽

Brijesh Srivastava

Keyword(s):

Polyphenol Oxidase ◽

Reducing Sugars ◽

Sugarcane Juice ◽

Conventional Heating ◽

Kinetics Of

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