Title: Effect of dense‐phase <scp>CO</scp><sub>2</sub> on polyphenoloxidase in model solutions
Abstract: International Journal of Food Science & TechnologyVolume 49, Issue 4 p. 1238-1241 Short Communication Effect of dense-phase CO2 on polyphenoloxidase in model solutions Lara Manzocco, Lara Manzocco Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorSara Spilimbergo, Sara Spilimbergo Dipartimento di Ingegneria Industriale, Università di Trento, Via Mesiano 77, Trento, ItalySearch for more papers by this authorAlexandra Ignat, Corresponding Author Alexandra Ignat Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalyCorrespondent: E-mail: [email protected]Search for more papers by this authorGiovanna Ferrentino, Giovanna Ferrentino Dipartimento di Ingegneria Industriale, Università di Trento, Via Mesiano 77, Trento, ItalySearch for more papers by this authorAgnese Panozzo, Agnese Panozzo Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorGiorgio Mirolo, Giorgio Mirolo Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorMonica Anese, Monica Anese Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorMaria Cristina Nicoli, Maria Cristina Nicoli Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this author Lara Manzocco, Lara Manzocco Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorSara Spilimbergo, Sara Spilimbergo Dipartimento di Ingegneria Industriale, Università di Trento, Via Mesiano 77, Trento, ItalySearch for more papers by this authorAlexandra Ignat, Corresponding Author Alexandra Ignat Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalyCorrespondent: E-mail: [email protected]Search for more papers by this authorGiovanna Ferrentino, Giovanna Ferrentino Dipartimento di Ingegneria Industriale, Università di Trento, Via Mesiano 77, Trento, ItalySearch for more papers by this authorAgnese Panozzo, Agnese Panozzo Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorGiorgio Mirolo, Giorgio Mirolo Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorMonica Anese, Monica Anese Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this authorMaria Cristina Nicoli, Maria Cristina Nicoli Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, Udine, ItalySearch for more papers by this author First published: 28 November 2013 https://doi.org/10.1111/ijfs.12420Citations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Balaban, M.O., Arreola, A.G., Marshall, M.R., Peplow, A., Wei, C.I. & Cornell, J. (1991). Inactivation of pectinesterase in orange juice by supercritical CO2. Journal of Food Science, 56, 743–750. Chen, J.S., Balaban, M.O., Wei, C.I., Marshall, M.R. & Hsu, W.Y. (1992). Inactivation of polyphenoloxidase by high pressure CO2. Journal of Agricultural and Food Chemistry, 40, 2345–2349. Chen, J.I., Zhang, J., Song, L., Jiang, Y., Wu, J. & Hu, X.S. (2010). Changes in microorganisms, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C. Innovative Food Science and Emerging Technologies, 11, 623–629. Clifford, A.A. & Williams, J.R. (2000). Introduction to supercritical fluids and their application. In: Supercritical Fluids Methods and Protocols (edited by J.R. Williams, A.A. Clifford & N.J. Totowa). (Pp. 1–16). New York: Humana Press Inc. 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Xu, Z., Zhang, L., Wang, Y., Bi, X., Buckow, R. & Liao, X. (2011). Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice. Journal of Food Engineering, 104, 577–584. Zhou, L., Zhang, Y., Hu, X., Liao, X. & He, J. (2009). Comparison of the inactivation kinetics of pectin methylesterase from carrot and peach by high-pressure carbon dioxide. Food Chemistry, 115, 449–455. Citing Literature Volume49, Issue4April 2014Pages 1238-1241 ReferencesRelatedInformation
Publication Year: 2013
Publication Date: 2013-11-28
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 7
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