Ultrasound is recognized as a non-conventional processing technology for food
preservation and quality improvement. Effects of thermal and ultrasound treatment on the …

Brassica oleracea and Allium vegetables are known for their unique, family specific, water-
soluble phytochemicals, glucosinolates, and S-alk (en) yl-l-cysteine sulfoxides, respectively …

The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol
oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55–75° C temperature …

Due to the CO 2 specific characteristics, it has been used as supercritical (Sc) fluid for
several applications, including enzyme inactivation. The influence of Sc-CO 2 (10–65 …

Vitamin C content and sensorial properties have been evaluated in air-dried carrots
previously subjected to different ultrasound (US) or conventional blanching pretreatments. In …

The purpose of this research was to study the effect of endogenous ascorbic acid oxidase
(AAO) on vitamin C in carrots (Daucus carota subsp. sativus), namely Nantes, Egmont Gold …

Supercritical carbon dioxide (SCCD) was applied for the native tissue and commercial
enzyme inactivation in cloudy apple juice. The polyphenol oxidases (PPO) and peroxidases …

To compare and understand the ameliorative effect of coating gums and predict accurately
the enzymes inactivation and browning pigmentation of apple slice in cold storage condition …

Thermal inactivation of peroxidase (POD) and polyphenol oxidase (PPO) in both
pomegranate arils crude enzyme extract and fresh juice was investigated. The optimum …

The rationale for enzymatically hydrolysis of whey proteins includes enhancement of their
technofunctional properties and the release of bioactive peptide sequences. This study …