Title: Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes
Authors: Van Buggenhout, Sandy ×
Messagie, Inge
Van der Plancken, Iesel
Hendrickx, Marc #
Issue Date: Jan-2006
Publisher: Springer
Series Title: European food research and technology vol:223 issue:4 pages:475-485
Abstract: Recently, high-pressure-low-temperature (HP-LT) treatments, succeeding a regular freezing unit operation, have been shown to inactivate micro-organisms. In this study, we have evaluated the influence of these treatments on the inactivation of quality-related enzymes. The effect of different pressure/temperature combinations (range 0.1-500 MPa/20 to -26 degrees C) on the activity of pectinmethylesterase, polygalacturonase, lipoxygenase, peroxidase and polyphenoloxidase in model systems, crude extracts and real-food systems was investigated.
ISSN: 1438-2377
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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