Coconut water preservation and processing: a review
The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose
original properties have drawn the attention of manufacturers as a natural functional drink …
original properties have drawn the attention of manufacturers as a natural functional drink …
Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology
The non-thermal plasma technique is an innovative non-thermal approach for food
preservation and decontamination. Polyphenol oxidase (PPO) and peroxidase (POD), the …
preservation and decontamination. Polyphenol oxidase (PPO) and peroxidase (POD), the …
[HTML][HTML] The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments
XF Cheng, M Zhang, B Adhikari - Ultrasonics sonochemistry, 2013 - Elsevier
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 …
oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55–75° C temperature …
Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
S Chakraborty, PS Rao, HN Mishra - Innovative Food Science & Emerging …, 2015 - Elsevier
Thermal and high pressure inactivation kinetics of polyphenoloxidase (PPO) and peroxidase
(POD) in pineapple puree were developed within the domain of 0.1–600 MPa, 30-70° C and …
(POD) in pineapple puree were developed within the domain of 0.1–600 MPa, 30-70° C and …
[HTML][HTML] Combined effect of ultrasound, heat, and pressure on Escherichia coli O157: H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium …
The objective of this study was to evaluate the effect of different treatments—heat treatment
(HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and …
(HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and …
Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils (Punica granatum L. cv. Wonderful)
A Rayan, N Morsy - Journal of food biochemistry, 2020 - Wiley Online Library
Thermal inactivation of peroxidase (POD) and polyphenol oxidase (PPO) in both
pomegranate arils crude enzyme extract and fresh juice was investigated. The optimum …
pomegranate arils crude enzyme extract and fresh juice was investigated. The optimum …
Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. 'Queen Victoria') through Mild Heat Treatment
C Leneveu-Jenvrin, B Quentin, S Assemat, F Remize - Processes, 2020 - mdpi.com
Shelf life of freshly prepared pineapple juice is short and requires refrigerated conditions of
storage. Mild heat treatment remains the easiest way to prolong juice shelf life for small …
storage. Mild heat treatment remains the easiest way to prolong juice shelf life for small …
Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating
Fresh Pumpkin is sensitive to microbial or enzymatic spoilage even in refrigeration
temperatures, thus; blanching before freezing or canning is a proper way for preservation …
temperatures, thus; blanching before freezing or canning is a proper way for preservation …
Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments
S Chakraborty, PS Rao, HN Mishra - Innovative food science & emerging …, 2019 - Elsevier
The inactivation of pectin methylesterase (PME) in pineapple puree was studied within the
domain of 0.1–600 MPa/30–70° C/1 s–40 min. The combined effect of pressure-build up and …
domain of 0.1–600 MPa/30–70° C/1 s–40 min. The combined effect of pressure-build up and …
Inactivation kinetics of the most baro-resistant enzyme in high pressure processed litchi-based mixed fruit beverage
LE Jayachandran, S Chakraborty, PS Rao - Food and Bioprocess …, 2016 - Springer
This work focused on a litchi-based mixed fruit beverage, comprising of coconut water and
lemon juice, mixed in an optimized proportion. Based on preliminary studies, three resistant …
lemon juice, mixed in an optimized proportion. Based on preliminary studies, three resistant …