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Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment
The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50 °C for 30 min, which was far higher than 50.9% of cont...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550918/ https://ncbi.nlm.nih.gov/pubmed/24425922 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0356-6 |
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