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HIGH PRESSURE AND TEMPERATURE EFFECTS ON ENZYME PERFORMANCE IN ORANGE JUICE AND TOMATO PUREE
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Author(s):
K. Venkata Naga Rajeswari | Susmitha Kodam | Keerthana. Ch
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Keywords:
High Pressure Or Ultra High Pressures(UHP); Peroxidise(POD); Polyphenol Oxidase(PPO); Pectin Methyl Esterase(PME)
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Abstract:
High Pressure (200-400MPa) (or High Hydrostatic Pressure(HHP) Or Ultra High Pressure(UHP)) Treatments Combined With Heat Treatment (20-60oC) Effects On Enzymes Like Peroxidise (POD), Polyphenol Oxidase (PPO), And Pectin Methyl Esterase (PME) Activitie
Other Details
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Paper id:
IJSARTV2I105907
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Published in:
Volume: 2 Issue: 10 October 2016
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Publication Date:
2016-10-16
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