High Pressure And Temperature Effects On Enzyme Performance In Orange Juice And Tomato Puree

• Author(s):

  K. Venkata Naga Rajeswari | Susmitha Kodam | Keerthana. Ch

• Keywords:

  High Pressure Or Ultra High Pressures(UHP); Peroxidise(POD); Polyphenol Oxidase(PPO); Pectin Methyl Esterase(PME)

• 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

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Other Details

• Paper id:

  IJSARTV2I105907

• Published in:

  Volume: 2 Issue: 10 October 2016

• Publication Date:

  2016-10-16

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