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Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

https://doi.org/10.1016/j.lwt.2016.11.052

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Relation Between Structure of Polyphenol Oxidase and Prevention of Browning

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Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains

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Liposome Fluidization and Melting Point Depression by Pressurized CO2 Determined by Fluorescence Anisotropy

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Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

inferredcites →https://doi.org/10.1111/j.1365-2621.1997.tb04417.xopenalex-snapshot

Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form

inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb09979.xopenalex-snapshot

A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice

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PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW

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Chemical Preservatives and Natural Antimicrobial Compounds

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Food microbiology : fundamentals and frontiers

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Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Advances in Food Pasteurization Techniques

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