TY - JOUR AU - Asgari, Farzad AU - Jari, Sepideh Kalateh AU - Motesharezadeh, Babak AU - Jahromi, Marzieh Ghanbari AU - Weisany, Weria TI - Application of Benzylaminopurine with Methyl Jasmonate and Epibrassinolide Improved Growth and Physio-biochemical Attributes of Strawberry (Fragaria x ananassa cv. 'Albion') JF - ERWERBS-OBSTBAU J2 - ERWERBS-OBSTBAU PY - 2023 PG - 11 SN - 0014-0309 DO - 10.1007/s10341-023-00996-4 UR - https://m2.mtmt.hu/api/publication/34600125 ID - 34600125 AB - Previous studies mainly focused on the effectiveness of benzylaminopurine (BAP) on the vegetative growth of the strawberry plant and the application of methyl jasmonate (MeJA) and epibrassinolide (EBR) at postharvest. Moreover, plant growth regulators (PGRs) have usually been sprayed on the whole plant, and the application of PGRs on different plant organs is rarely discussed in strawberries. Therefore, the effects of BAP, MeJA, and EBR as preharvest treatments on the strawberry fruits' plant growth and quality indices of cv. 'Albion' was investigated. Also, MeJA and EBR leaf spraying with fruit spraying or their combinations were compared. Based on the results, leaf parameters and crown diameter were significantly affected by BAP. Treatment with 100 mg L-1 BAP followed by whole-plant spraying with 200 mu M MeJA increased yield and produced greater fruit weight with the longest shelf-life. Also, regardless of the site of application, this treatment increased fruit number and the ratio of total soluble solids to titratable acidity, and enhanced total phenolic and flavonoid contents and phenylalanine ammonia-lyase (PAL) enzyme activity. MeJA at 200 mu M improved ascorbic acid, total anthocyanin contents, and total antioxidant activity. EBR had no significant effect on the studied characteristics except fruit weight. BAP had beneficial effects on most of the traits at harvest. Preharvest whole-plant spraying of MeJA, a biosafe phytohormone, promisingly improved strawberries' commercial and nutritional properties compared to EBR. LA - English DB - MTMT ER - TY - JOUR AU - Lacey, Karen Louise AU - Moreno-Barreto, Andres AU - Pavon-Vargas, Dario AU - Cattani, Luca AU - Rinaldi, Massimiliano AU - Rainieri, Sara AU - Dhenge, Rohini TI - A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions JF - JOURNAL OF FOOD PROCESSING AND PRESERVATION J2 - J FOOD PROCESS PRES VL - 2023 PY - 2023 PG - 13 SN - 0145-8892 DO - 10.1155/2023/5481142 UR - https://m2.mtmt.hu/api/publication/34595446 ID - 34595446 AB - This study is aimed at evaluating the quality of strawberry nectar following high-pressure processing (HPP) at different pressure levels (400, 500, and 600 MPa for 3 minutes) and thermal pasteurization (TT) at 75 degrees C for 15 s. Key parameters include total colour difference (Delta E*), aparent viscosity, colour analysis via CIELAB coordinates, and pH. Additionally, residual enzymatic activity (RA%) of polyphenol oxidase (PPO) and peroxidase (POD) was measured. Strawberry nectar (12 degrees Brix) was prepared and subjected to processing, with thermal treatment in 50 mL tubes and HPP in 40 mL polyethylene bags. Samples were stored under refrigeration during 21 days, with microbial analysis conducted to assess microbiological stability during storage. TT exhibited a more pronounced reduction in total aerobic microbial count (TAMC) compared to HPP, which showed no detectable yeast and mould. Apparent viscosity varied among samples, with HPP at 600 MPa displaying a significant increase of 52.1% compared to the control. The pseudoplastic behavior, characterized by n values lower than 1, was consistent across all treatments. TT led to a reduction in L* brightness value during storage, whereas HPP-treated samples underwent colour changes over time with Delta E* of 3.1 for 400 MPa, 3 minutes, at 21 days. For PPO and POD, the 600 MPa treatment exhibited the highest inhibition (44% and 4% RA, respectively). This comprehensive study provides insights into how different HPP processing conditions affect the quality attributes, enzymatic activity, and microbiological stability of strawberry nectar during production and refrigerated storage. The research's significance lies in its holistic comparison of HPP with traditional thermal pasteurization, offering valuable information for both industry and consumers. LA - English DB - MTMT ER - TY - JOUR AU - Xu, Wenjuan AU - Zhou, NianNian AU - Guo, Pengfei AU - Zhou, Huimin AU - Xu, Shuangshuang AU - He, Xiaomei AU - Gan, Defang TI - Physiological and Chitinase Gene Expression Responses of Male Zizania latifolia to Ustilago esculenta Infection JF - JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE J2 - J AM SOC HORTIC SCI VL - 148 PY - 2023 IS - 2 SP - 74 EP - + PG - 10 SN - 0003-1062 DO - 10.21273/JASHS05277-22 UR - https://m2.mtmt.hu/api/publication/33876229 ID - 33876229 AB - This study explored the effects of Ustilago esculenta inoculation on physiological responses (activities of defense and antioxidant enzymes) and chitinase gene expression in male Zizania latifolia "jiaobai" (without U. esculenta infection, with no galls, but normal flowering). Male jiaobai seedlings were injected at the five-leaf stage with U. esculenta suspension, and the impact on transcription of several genes encoding enzymes was examined. Compared with controls, expression of most enzymes was significantly different at 3 or 12 hours postinjection, and most ZlChi genes were involved in the response to U. esculenta inoculation. Fluorescence quantitative polymerase chain reaction results showed that U. esculenta was present in the roots of male jiaobai inoculated with U. esculenta at the shoot tips. Paraffin sections revealed many fungal hyphae in the roots at 15 d after inoculation, but few in controls. The results provide a basis for further study of the responses of male Z. latifolia to U. esculenta infection. LA - English DB - MTMT ER - TY - JOUR AU - Ozkan, Gulay AU - Stuebler, Anna-Sophie AU - Aganovic, Kemal AU - Draeger, Gerald AU - Esatbeyoglu, Tuba AU - Capanoglu, Esra TI - Retention of polyphenols and vitamin C in cranberrybush pur ' ee (Viburnum opulus) by means of non-thermal treatments JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 360 PY - 2021 PG - 10 SN - 0308-8146 DO - 10.1016/j.foodchem.2021.129918 UR - https://m2.mtmt.hu/api/publication/32344397 ID - 32344397 AB - The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/ cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush pure ' e were evaluated immediately after processing. The results were compared to an untreated pure ' e. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of -4-11% and -10-14% and TFC in the range of -1-5% and -6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF. LA - English DB - MTMT ER - TY - JOUR AU - Teribia, Natalia AU - Buve, Carolien AU - Bonerz, Daniel AU - Aschoff, Julian AU - Hendrickx, Marc AU - Van Loey, Ann TI - Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited JF - JOURNAL OF FOOD ENGINEERING J2 - J FOOD ENG VL - 294 PY - 2021 PG - 10 SN - 0260-8774 DO - 10.1016/j.jfoodeng.2020.110402 UR - https://m2.mtmt.hu/api/publication/32344398 ID - 32344398 AB - The effect of pre-heating fresh strawberries (hot break) and the use of refrigerated temperatures prior to pasteurization on the stability of anthocyanins, vitamin C, color and polyphenol oxidase (PPO) activity during storage (42 days at 35 degrees C) of strawberry puree was studied. Hot break resulted in 20% residual PPO activity and caused 10% anthocyanin degradation, whereas vitamin C was unaffected. After mashing, purees were stored at 4 degrees C and 25 degrees C for 3 h. During this period, anthocyanins and PPO activity remained constant independently of the processing history but ascorbic acid was oxidized faster at 25 degrees C. Pasteurization caused complete inactivation of PPO, reduction of anthocyanins (25%), of a* value (6%) and of vitamin C (50%). Neither partial inactivation of PPO early in the processing (hot break) nor the use of refrigeration prior to pasteurization had a positive effect on color and anthocyanin stability of strawberry puree during subsequent storage, suggesting that PPO-derived reaction products formed during processing have a very limited impact on color degradation during shelf-life. LA - English DB - MTMT ER - TY - JOUR AU - Engmann, F. N. AU - Ma, Y-K AU - Sanful, R. TI - The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice JF - INTERNATIONAL FOOD RESEARCH JOURNAL J2 - INT FOOD RES J VL - 27 PY - 2020 IS - 1 SP - 88 EP - 95 PG - 8 SN - 1985-4668 UR - https://m2.mtmt.hu/api/publication/31472842 ID - 31472842 AB - The effects of high hydrostatic pressure (HHP) treatments at 200, 400, and 600 MPa, for 10, 20, and 30 min on residual activities of polyphenol oxidase (PPO) and peroxidase (POD), colour properties, and microbial populations of total viable count, yeasts, and moulds of mulberry juice were determined with reference to untreated mulberry juice. Lower pressure levels were found to significantly inactivate PPO activity than higher pressure level. A strong positive relationship (R = 0.947) existed between PPO activity and increases in pressure and time. Also, a moderately positive relationship existed (R = 0.358) between POD activity and increases in pressure and time, but the relationship was not statistically significant. Anthocyanin content was better retained at lower pressure levels than at higher levels, with sample treated at 200 MPa/10 min retaining 96.50 +/- 0.74%. An inverse relationship was observed between anthocyanin retained and residual PPO (R = -0.425) and POD (-0.075) activities, but the relationships were not statistically significant. Total viable count as well as yeast and mould count of all HHP treated mulberry juice samples were < 10 CFU/mL with log(10) 4.86, 4.45, and 4.83 CFU/mL reductions, respectively. Also, colour parameters of brightness, hue angle, chroma, and total colour difference were differently affected. Treatment at 200 MPa/10 min gave a better inactivation of PPO and POD, better retention of anthocyanin, and preserved the colour of the mulberry juice to almost the same extent as the control, making it the best treatment to be adopted. (C) All Rights Reserved LA - English DB - MTMT ER - TY - JOUR AU - Minh Phuoc Nguyen, null TI - Influence of High Hydrostatic Pressure on Vitamin C, Beta-carotene Retention, Residual Polyphenol Oxidase and Peroxidase Actiivity, Antioxidant Capacity and Overall Acceptance of Mango (Mangifera indica) Juice JF - BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS J2 - BIOSCI BIOTECH RES COMM VL - 13 PY - 2020 IS - 3 SP - 1618 EP - 1622 PG - 5 SN - 0974-6455 DO - 10.21786/bbrc/13.3/92 UR - https://m2.mtmt.hu/api/publication/31755054 ID - 31755054 AB - High hydrostatic pressure (HHP) has been considered as one of the most innovative technologies widely applied in food processing by its superior advantages to other conventional processing methods. HHP destroys vegetative cells and inactivates enzymes with an insignificant modification in the organoleptic attributes. Mango (Mangifera indica L.) juice is a healthy food drink highly appreciated by its sweet-sour taste and high nutritional components. It's commonly treated by thermal treatment to inactivate microbial and enzyme activity to achieve a long stability in storage and distribution. However, heat seriously affected to sensitive phytochemical components as well as organoleptic properties. Mango juice was treated with hydrostatic pressure under different conditions (150/30, 200/25, 250/20, 300/15, 350/10, MPa/min) to evaluate vitamin C (mg/100g), beta-caroten (mu g/g) retention; residual polyphenol oxidase and peroxidase activity (%); free radical scavenging activity (% DPPH), ferric reducing antioxidant power (FRAP, mu g/mL); overall acceptance of mango juice. Results showed that vitamin C, beta-caroten, free radical scavenging activity (% DPPH), ferric reducing antioxidant power (FRAP, mu g/mL) were highly maintained at 250 MPa in 20 minutes while the residual polyphenol oxidase and peroxidase activity (%) were kept in the highest level. Under the hydrostatic pressure treatment, mango juice also had good overall acceptance. Therefore HPP treatment at 250 MPa/20 min would be ideal in making of mango juice. LA - English DB - MTMT ER - TY - JOUR AU - Buchholz-Afari, Martina I. AU - Halalipour, Ali AU - Yang, Daoyuan AU - Reyes-De-Corcuera, Jose I. TI - Increased stability of alcohol oxidase under high hydrostatic pressure JF - JOURNAL OF FOOD ENGINEERING J2 - J FOOD ENG VL - 246 PY - 2019 SP - 95 EP - 101 PG - 7 SN - 0260-8774 DO - 10.1016/j.jfoodeng.2018.11.004 UR - https://m2.mtmt.hu/api/publication/30551025 ID - 30551025 AB - Alcohol oxidase (AOX), in the presence of oxygen, catalyzes the bioconversion of short-chained alcohols into their corresponding aldehydes and ketones. Alcohol oxidase can be used in the production of aldehydes that can serve as precursors of flavor compounds and fine chemicals. However due to AOX's poor stability, its practical industrial or analytical application is limited. Two kinetic inactivation regions suggest that one of AOX's isozymes is more resistant to thermal inactivation at atmospheric or high pressures. The resistant fraction was 4-34 times more stable than the labile fraction. High hydrostatic pressure (HHP) stabilized AOX against thermal inactivation. A 14-fold stabilization was observed at 49.4 degrees C for the labile fraction at 200 MPa relative to atmospheric pressure. The activation energy of inactivation at 40-160 MPa ranged from 95 to 184 kJ mol(-1) for the resistant fraction and from 232 to 402 kJ mol(-1) for the labile fraction. The activation volume of inactivation was independent of temperature and of approximately 20 cm(3) mol(-1). LA - English DB - MTMT ER - TY - JOUR AU - Iqbal, Aamir AU - Murtaza, Ayesha AU - Hu, Wanfeng AU - Ahmad, Ishtiaq AU - Ahmed, Aafaque AU - Xu, Xiaoyun TI - Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing JF - FOOD AND BIOPRODUCTS PROCESSING J2 - FOOD BIOPROD PROCESS VL - 117 PY - 2019 SP - 170 EP - 182 PG - 13 SN - 0960-3085 DO - 10.1016/j.fbp.2019.07.006 UR - https://m2.mtmt.hu/api/publication/31102308 ID - 31102308 AB - Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates the browning reaction during fruit and vegetables processing. Therefore, thermal and non-thermal technologies such as high hydrostatic pressure, ultrasound and high pressure carbon dioxide are being used effectively to lower the enzymatic activity to get good quality food products. The structural changes and mechanism of PPO inactivation during different food processing techniques have not been reviewed comprehensively. The application of these processing treatments may cause the changes in enzyme structure which have a key role in the inactivation of the enzyme. This review will summarize the current knowledge about PPO activation and inactivation in response to thermal and non-thermal processing of fruits and vegetables. Moreover, the structural changes and possible mechanism of enzyme activation/inactivation after thermal and non-thermal fruits and vegetable processing will be described. Thus, the present review will be expected to elucidate the possible mechanism of enzyme inactivation in relation to structure modification to provide a theoretical guide for further understanding the enzymatic caused browning mechanism. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. LA - English DB - MTMT ER - TY - JOUR AU - Bleoanca, Iulia AU - Neagu, Corina AU - Turtoi, Maria AU - Borda, Daniela TI - Mild-thermal and high pressure processing inactivation kinetics of polyphenol oxidase from peach puree JF - JOURNAL OF FOOD PROCESS ENGINEERING J2 - J FOOD PROCESS ENG VL - 41 PY - 2018 IS - 7 PG - 9 SN - 0145-8876 DO - 10.1111/jfpe.12871 UR - https://m2.mtmt.hu/api/publication/30551027 ID - 30551027 AB - This study has investigated the inactivation of polyphenoloxidase (PPO) in peach puree during thermal (50-60 degrees C, 2-30 min) and combined high pressure-mild thermal treatment (HPMT) (200-600 MPa, 25-45 degrees C, and 2-23 min). HPMT resulted immediately after treatment in an increase in PPO activity up to 66.50% at 200 MPa and 45 degrees C compared with the untreated samples. The reaction order (nth) of PPO thermal inactivation was 1.951 (0.1 MPa, 50-60 degrees C) and 0.953 for the HPMT treatment (200-600 MPa, 25-45 degrees C). Fractional kinetic models were applied in PPO thermal (similar to 89% labile fraction, 11% stabile fraction) and HPMT inactivation (up to similar to 67% stabile fraction at 200 MPa, 25 degrees C). The activation energy estimated for the thermal inactivation in 50-60 degrees C range at 0.1 MPa was 148.26 kJ/mol, while for the HPMT inactivation varied from 82.31 kJ/mol at 300 MPa to 226.16 kJ/mol at 500 MPa. A third order polynomial model described the PPO inactivation by HPMT. Practical application Inactivation of polyphenoloxidase (PPO), enzyme responsible for browning is a mandatory condition for maintaining quality of the processed fruits. As this enzyme is generally known to display variable thermal and/or barostability, depending on the type of food matrix, kinetic data are required to optimize the processing parameters. The data on peach puree PPO and the models provided in the current study could help producers to identify the optimum peach processing condition necessary for the inactivation of PPO by high pressure-mild thermal treatment, leading to the extension of puree shelf life. However, methods for limitation of the oxygen presence in the peach puree mixtures should also be employed during processing and storage. LA - English DB - MTMT ER - TY - JOUR AU - Tiberio, de Jesus Ana Laura AU - Leite, Thiago Soares AU - Cristianini, Marcelo TI - High isostatic pressure and thermal processing of gal fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase JF - FOOD RESEARCH INTERNATIONAL J2 - FOOD RES INT VL - 105 PY - 2018 SP - 853 EP - 862 PG - 10 SN - 0963-9969 DO - 10.1016/j.foodres.2017.12.013 UR - https://m2.mtmt.hu/api/publication/27262481 ID - 27262481 LA - English DB - MTMT ER - TY - JOUR AU - Wang, Wenjun AU - Hu, Weixin AU - Ding, Tian AU - Ye, Xingqian AU - Liu, Donghong TI - Shelf-life prediction of strawberry at different temperatures during storage using kinetic analysis and model development JF - JOURNAL OF FOOD PROCESSING AND PRESERVATION J2 - J FOOD PROCESS PRES VL - 42 PY - 2018 IS - 8 PG - 9 SN - 0145-8892 DO - 10.1111/jfpp.13693 UR - https://m2.mtmt.hu/api/publication/30551026 ID - 30551026 AB - Postharvest strawberry was stored at 4 degrees C, 15 degrees C, 25 degrees C, and 35 degrees C to study the quality variation during the storage. The results showed that firmness, total sugar content (TSC), titratable acidity (TA), and ascorbic acid (AA) content of postharvest strawberry had high correlations with the aerobic plate counts (APC) changes. A kinetic model of microbial growth was established based on modified Gompertz model in order to predict the shelf-life of postharvest strawberry. Moreover, the model was verified by several indices such as R-2, A(f), and B-f. This mathematical model at different temperatures fitted into the modified Gompertz model with a high correlation coefficient (R-2 > 0.99). Predicted values were compared with observed values, and bias factors and accuracy factors were all in the acceptable range, indicating that this model had practical application. LA - English DB - MTMT ER - TY - JOUR AU - Zhou, Lei AU - Liu, Wei AU - Terefe, Netsanet Shiferaw TI - The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing JF - FOOD AND BIOPROCESS TECHNOLOGY J2 - FOOD BIOPROCESS TECH VL - 11 PY - 2018 IS - 5 SP - 1039 EP - 1049 PG - 11 SN - 1935-5130 DO - 10.1007/s11947-018-2070-0 UR - https://m2.mtmt.hu/api/publication/27516312 ID - 27516312 LA - English DB - MTMT ER - TY - JOUR AU - Escobedo-Avellaneda, Zamantha AU - Perez-Simon, Izaskun AU - Lavilla-Martin, Maria AU - Baranda-Gonzalez, Ana AU - Welti-Chanes, Jorge TI - Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat JF - FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL J2 - FOOD SCI TECHNOL INT VL - 23 PY - 2017 IS - 2 SP - 185 EP - 193 PG - 9 SN - 1082-0132 DO - 10.1177/1082013216678537 UR - https://m2.mtmt.hu/api/publication/26528176 ID - 26528176 LA - English DB - MTMT ER - TY - JOUR AU - Weber, Fabian AU - Larsen, Lena Rebecca TI - Influence of fruit juice processing on anthocyanin stability JF - FOOD RESEARCH INTERNATIONAL J2 - FOOD RES INT VL - 100 PY - 2017 SP - 354 EP - 365 PG - 12 SN - 0963-9969 DO - 10.1016/j.foodres.2017.06.033 UR - https://m2.mtmt.hu/api/publication/27262567 ID - 27262567 LA - English DB - MTMT ER - TY - JOUR AU - Zhou, M AU - Chen, Q AU - Bi, J AU - Wang, Y AU - Wu, X TI - Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 229 PY - 2017 SP - 574 EP - 579 PG - 6 SN - 0308-8146 DO - 10.1016/j.foodchem.2017.02.131 UR - https://m2.mtmt.hu/api/publication/26629249 ID - 26629249 LA - English DB - MTMT ER - TY - JOUR AU - Zhu, J AU - Wang, Y AU - Li, X AU - Li, B AU - Liu, S AU - Chang, N AU - Jie, D AU - Ning, C AU - Gao, H AU - Meng, X TI - Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice JF - ULTRASONICS SONOCHEMISTRY J2 - ULTRASON SONOCHEM VL - 37 PY - 2017 SP - 251 EP - 259 PG - 9 SN - 1350-4177 DO - 10.1016/j.ultsonch.2017.01.017 UR - https://m2.mtmt.hu/api/publication/26629250 ID - 26629250 LA - English DB - MTMT ER - TY - JOUR AU - de Bruijn, Johannes AU - Rivas, Fernando AU - Rodriguez, Yeaninna AU - Loyola, Cristina AU - Flores, Adan AU - Melin, Pedro AU - Borquez, Rodrigo TI - Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries JF - JOURNAL OF FOOD PROCESSING AND PRESERVATION J2 - J FOOD PROCESS PRES VL - 40 PY - 2016 IS - 5 SP - 1104 EP - 1115 PG - 12 SN - 0145-8892 DO - 10.1111/jfpp.12691 UR - https://m2.mtmt.hu/api/publication/26181199 ID - 26181199 LA - English DB - MTMT ER - TY - JOUR AU - Jayachandran, Lakshmi E AU - Chakraborty, Snehasis AU - Rao, Pavuluri Srinivasa TI - Inactivation Kinetics of the Most Baro-Resistant Enzyme in High Pressure Processed Litchi-Based Mixed Fruit Beverage JF - FOOD AND BIOPROCESS TECHNOLOGY J2 - FOOD BIOPROCESS TECH VL - 9 PY - 2016 IS - 7 SP - 1135 EP - 1147 PG - 13 SN - 1935-5130 DO - 10.1007/s11947-016-1702-5 UR - https://m2.mtmt.hu/api/publication/25983369 ID - 25983369 LA - English DB - MTMT ER - TY - JOUR AU - Kaushik, Neelima AU - Kaur, Barjinder Pal AU - Rao, P Srinivasa TI - Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi (Litchi chinensis) juice JF - FOOD AND BIOPRODUCTS PROCESSING J2 - FOOD BIOPROD PROCESS VL - 100 PY - 2016 SP - 412 EP - 423 PG - 12 SN - 0960-3085 DO - 10.1016/j.fbp.2016.07.015 UR - https://m2.mtmt.hu/api/publication/26359698 ID - 26359698 LA - English DB - MTMT ER - TY - JOUR AU - Chakraborty, S AU - Baier, D AU - Knorr, D AU - Mishra, HN TI - High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar JF - FOOD AND BIOPRODUCTS PROCESSING J2 - FOOD BIOPROD PROCESS VL - 95 PY - 2015 SP - 281 EP - 291 PG - 11 SN - 0960-3085 DO - 10.1016/j.fbp.2014.10.016 UR - https://m2.mtmt.hu/api/publication/25243072 ID - 25243072 LA - English DB - MTMT ER - TY - JOUR AU - Chakraborty, Snehasis AU - Rao, Pavuluri Srinivasa AU - Mishra, Hari Niwas TI - Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 27 PY - 2015 IS - 0 SP - 57 EP - 68 PG - 12 SN - 1466-8564 DO - 10.1016/j.ifset.2014.11.003 UR - https://m2.mtmt.hu/api/publication/24806713 ID - 24806713 LA - English DB - MTMT ER - TY - JOUR AU - Duong, T AU - Balaban, M AU - Perera, C TI - Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase JF - JOURNAL OF FOOD SCIENCE J2 - J FOOD SCI VL - 80 PY - 2015 IS - 11 SP - E2486 EP - E2494 SN - 0022-1147 DO - 10.1111/1750-3841.13091 UR - https://m2.mtmt.hu/api/publication/25243090 ID - 25243090 LA - English DB - MTMT ER - TY - JOUR AU - Sulaiman, Alifdalino AU - Soo, Ming J AU - Yoon, Marilyn ML AU - Farid, Mohammed AU - Silva, Filipa VM TI - Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing JF - JOURNAL OF FOOD ENGINEERING J2 - J FOOD ENG VL - 147 PY - 2015 IS - 0 SP - 89 EP - 94 PG - 6 SN - 0260-8774 DO - 10.1016/j.jfoodeng.2014.09.030 UR - https://m2.mtmt.hu/api/publication/24260433 ID - 24260433 LA - English DB - MTMT ER - TY - JOUR AU - Sulaiman, Alifdalino AU - Soo, Ming J AU - Farid, Mohammed AU - Silva, Filipa VM TI - Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures JF - JOURNAL OF FOOD ENGINEERING J2 - J FOOD ENG VL - 165 PY - 2015 SP - 133 EP - 140 PG - 8 SN - 0260-8774 DO - 10.1016/j.jfoodeng.2015.06.020 UR - https://m2.mtmt.hu/api/publication/25243064 ID - 25243064 LA - English DB - MTMT ER - TY - JOUR AU - Terefe, Netsanet Shiferaw AU - Delon, Antoine AU - Buckow, Roman AU - Versteeg, Cornelis TI - Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 188 PY - 2015 SP - 193 EP - 200 PG - 8 SN - 0308-8146 DO - 10.1016/j.foodchem.2015.04.040 UR - https://m2.mtmt.hu/api/publication/26181200 ID - 26181200 LA - English DB - MTMT ER - TY - JOUR AU - Won-Suk, Lee AU - Chang-Nam, Kim AU - Sung-Won, Choi AU - Nam-Yoon, Hur AU - Seok-Jun, Park AU - Byung-Yong, Kim AU - Moo-Yeol, Baik TI - Food Kinetic Studies on the Inactivation of Polyphenoloxdiase (PPO) and Peroxidase (POD) in Citrus and Apple Juices Using Heat and High Hydrostatic Pressure Treatment JF - Food Engineering Progress J2 - Food Engineering Progress VL - 19 PY - 2015 IS - 3 SP - 181 EP - 186 PG - 6 SN - 1226-4768 UR - https://m2.mtmt.hu/api/publication/25228754 ID - 25228754 LA - English DB - MTMT ER - TY - JOUR AU - Zhang, X AU - Shao, X TI - Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit JF - CZECH JOURNAL OF FOOD SCIENCES J2 - CZECH J FOOD SCI VL - 33 PY - 2015 SP - 109 EP - 117 PG - 9 SN - 1212-1800 DO - 10.17221/384/2014-CJFS UR - https://m2.mtmt.hu/api/publication/24667811 ID - 24667811 N1 - http://www.agriculturejournals.cz/web/cjfs.htm?volume=33&firstPage=109&type=publishedArticle LA - English DB - MTMT ER - TY - JOUR AU - Chakraborty, Snehasis AU - Rao, P Srinivasa AU - Mishra, HN TI - Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology JF - FOOD AND BIOPROCESS TECHNOLOGY J2 - FOOD BIOPROCESS TECH VL - 7 PY - 2014 IS - 12 SP - 3629 EP - 3645 PG - 17 SN - 1935-5130 DO - 10.1007/s11947-014-1380-0 UR - https://m2.mtmt.hu/api/publication/24122592 ID - 24122592 LA - English DB - MTMT ER - TY - JOUR AU - Gao, J AU - Yang, H AU - Rong, A AU - Bao, X AU - Zhang, M TI - Effects of HHP on microorganisms, enzyme inactivation and physicochemical properties of instant oats and rice JF - JOURNAL OF FOOD PROCESS ENGINEERING J2 - J FOOD PROCESS ENG VL - 37 PY - 2014 IS - 2 SP - 191 EP - 198 PG - 8 SN - 0145-8876 DO - 10.1111/jfpe.12062 UR - https://m2.mtmt.hu/api/publication/24106656 ID - 24106656 LA - English DB - MTMT ER - TY - CHAP AU - González, null AU - E A, null AU - Agrasar, null AU - A T, null AU - Rodríguez, null AU - M L, R AU - Castro, null AU - L P, null AU - Guerra, null AU - N P, null ED - José, A. Teixeira ED - António, A. Vicente TI - Recovery and biotechnological production of high-value-added products from fruit and vegetable residues T2 - Engineering Aspects of Food Biotechnology PB - CRC Press CY - Boca Raton, Florida SN - 9781439895450 PB - CRC Press PY - 2014 SP - 327 EP - 357 PG - 31 UR - https://m2.mtmt.hu/api/publication/23524234 ID - 23524234 LA - English DB - MTMT ER - TY - JOUR AU - Huang, Wanyou AU - Ji, Hongwu AU - Liu, Shucheng AU - Zhang, Chaohua AU - Chen, Yali AU - Guo, Minghui AU - Hao, Jiming TI - Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 26 PY - 2014 IS - 0 SP - 108 EP - 115 PG - 8 SN - 1466-8564 DO - 10.1016/j.ifset.2014.10.005 UR - https://m2.mtmt.hu/api/publication/24507152 ID - 24507152 LA - English DB - MTMT ER - TY - JOUR AU - Ioniţǎ, E AU - Aprodu, I AU - Stǎnciuc, N AU - Râpeanu, G AU - Bahrim, G TI - Advances in structure-function relationships of tyrosinase from Agaricus bisporus - Investigation on heat-induced conformational changes JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 156 PY - 2014 SP - 129 EP - 136 PG - 8 SN - 0308-8146 DO - 10.1016/j.foodchem.2014.01.089 UR - https://m2.mtmt.hu/api/publication/24106657 ID - 24106657 LA - English DB - MTMT ER - TY - JOUR AU - Terefe, Netsanet Shiferaw AU - Buckow, Roman AU - Versteeg, Cornelis TI - Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing JF - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION J2 - CRIT REV FOOD SCI VL - 54 PY - 2014 IS - 1 SP - 24 EP - 63 PG - 40 SN - 1040-8398 DO - 10.1080/10408398.2011.566946 UR - https://m2.mtmt.hu/api/publication/23567591 ID - 23567591 LA - English DB - MTMT ER - TY - JOUR AU - Cao, Xiamin AU - Liu, FengXia AU - Wu, Jihong AU - Liao, Xiaojun AU - Hu, Xiaosong TI - Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices JF - INTERNATIONAL JOURNAL OF FOOD PROPERTIES J2 - INT J FOOD PROP VL - 1 PY - 2013 SP - null EP - null SN - 1094-2912 DO - 10.1080/10942912.2013.766887 UR - https://m2.mtmt.hu/api/publication/23524223 ID - 23524223 LA - English DB - MTMT ER - TY - JOUR AU - Holzwarth, M AU - Wittig, J AU - Carle, R AU - Kammerer, DR TI - Influence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and color stability of stored purées JF - LWT-FOOD SCIENCE AND TECHNOLOGY J2 - LWT-FOOD SCI TECHNOL VL - 52 PY - 2013 IS - 2 SP - 116 EP - 122 PG - 7 SN - 0023-6438 DO - 10.1016/j.lwt.2012.10.025 UR - https://m2.mtmt.hu/api/publication/23495545 ID - 23495545 LA - English DB - MTMT ER - TY - CHAP AU - Kulisiewicz, L AU - Wierschem, A AU - Rauh, C AU - Delgado, A TI - Impact of High-Pressure on Enzymes T2 - Industrial High Pressure Applications, Processes, Equipment and Safety PB - Wiley-VCH Verlag CY - Weinheim PB - Wiley-VCH Verlag PY - 2013 UR - https://m2.mtmt.hu/api/publication/23524235 ID - 23524235 LA - English DB - MTMT ER - TY - CHAP AU - Ofor, J A AU - Hsieh, Y-H P ED - Bagchi, D ED - Moriyama, H ED - Shahidi, F TI - Novel Technologies for the Production of Functional Foods. Chapter 8 TS - Chapter 8 T2 - Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences PB - John Wiley & Sons CY - Chichester SN - 9780470670378 PB - John Wiley & Sons PY - 2013 SP - 143 EP - 162 PG - 20 UR - https://m2.mtmt.hu/api/publication/23024108 ID - 23024108 LA - English DB - MTMT ER - TY - JOUR AU - Sulaiman, Alifdalino AU - Silva, Filipa VM TI - High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning JF - FOOD CONTROL J2 - FOOD CONTROL VL - 33 PY - 2013 IS - 2 SP - 424 EP - 428 PG - 5 SN - 0956-7135 DO - 10.1016/j.foodcont.2013.03.008 UR - https://m2.mtmt.hu/api/publication/23524303 ID - 23524303 LA - English DB - MTMT ER - TY - JOUR AU - Terefe, NS AU - Kleintschek, T AU - Gamage, T AU - Fanning, KJ AU - Netzel, G AU - Versteeg, C AU - Netzel, M TI - Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 19 PY - 2013 SP - 57 EP - 65 PG - 9 SN - 1466-8564 DO - 10.1016/j.ifset.2013.05.003 UR - https://m2.mtmt.hu/api/publication/23495546 ID - 23495546 LA - English DB - MTMT ER - TY - JOUR AU - Terefe, NS AU - Sheean, P AU - Fernando, S AU - Versteeg, C TI - The stability of almond β-glucosidase during combined high pressure-thermal processing: A kinetic study JF - APPLIED MICROBIOLOGY AND BIOTECHNOLOGY J2 - APPL MICROBIOL BIOT VL - 97 PY - 2013 IS - 7 SP - 2917 EP - 2928 PG - 12 SN - 0175-7598 DO - 10.1007/s00253-012-4162-5 UR - https://m2.mtmt.hu/api/publication/23495544 ID - 23495544 LA - English DB - MTMT ER - TY - JOUR AU - Holzwarth, M AU - Korhummel, S AU - Kammerer, D R AU - Carle, R TI - Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purees JF - EUROPEAN FOOD RESEARCH AND TECHNOLOGY J2 - EUR FOOD RES TECHNOL VL - 209 PY - 2012 SN - 1438-2377 DO - 10.1007/s00217-012-1852-2 UR - https://m2.mtmt.hu/api/publication/22663660 ID - 22663660 LA - English DB - MTMT ER - TY - CONF AU - Lin, Y AU - Yu, Y AU - Zhu, S TI - Study on Discoloration Dynamic Characteristics of Apple Slices after High Pressure Treatment T2 - 2012 ASABE Annual International Meeting PY - 2012 UR - https://m2.mtmt.hu/api/publication/22921100 ID - 22921100 LA - English DB - MTMT ER - TY - JOUR AU - Segovia-Bravo, K A AU - Guignon, B AU - Bermejo-Prada, A AU - Sanz, P D AU - Otero, L TI - Hyperbaric storage at room temperature for food preservation: A study in strawberry juice JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 15 PY - 2012 SP - 14 EP - 22 PG - 9 SN - 1466-8564 DO - 10.1016/j.ifset.2012.02.005 UR - https://m2.mtmt.hu/api/publication/22404233 ID - 22404233 LA - English DB - MTMT ER - TY - JOUR AU - Sipos, László AU - Kovács, Zoltán AU - Sági-Kiss, V AU - Csiki, T AU - Kókai, Zoltán AU - Fekete, András AU - Héberger, Károly TI - Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 135 PY - 2012 IS - 4 SP - 2947 EP - 2953 PG - 7 SN - 0308-8146 DO - 10.1016/j.foodchem.2012.06.021 UR - https://m2.mtmt.hu/api/publication/2060758 ID - 2060758 N1 - Sensory Laboratory, Corvinus University of Budapest, Faculty of Food Science, Villányi út 29-35, Budapest H-1118, Hungary Department of Physics and Control, Corvinus University of Budapest, Faculty of Food Science, Somlói út 14-16, Budapest H-1118, Hungary Department of Applied Chemistry, Corvinus University of Budapest, Faculty of Food Science, Villányi út 29-35, Budapest H-1118, Hungary Hungarian Institute of Occupational Health, Chemical Laboratory, Nagyvárad tér 2, Budapest H-1096, Hungary Research Centre for Natural Sciences, Hungarian Academy of Sciences, Pusztaszeri út 59-67, H-1025 Budapest, Hungary Cited By :55 Export Date: 29 June 2021 CODEN: FOCHD Correspondence Address: Héberger, K.; Research Centre for Natural Sciences, Pusztaszeri út 59-67, H-1025 Budapest, Hungary; email: heberger@chemres.hu AB - Mineral, spring and tap water samples of different geographical origins (7 classes) were distinguished by various methods, such as sensory evaluation, electronic tongue measurement, inductively coupled plasma atomic emission spectroscopy and ion chromatography. Samples from the same geographical origin were correctly classified by chemical analysis and electronic tongue (100%), but it was found that only 80% classification rate can be achieved by sensory evaluation. Different water brands (different brand names) from the same geographical origin did not show definite differences, as expected. Forward stepwise algorithm selected three chemical parameters namely, chloride (Cl -), sulphate (SO 4 2-) and magnesium (Mg) content and two electronic tongue sensor signals (ZZ and HA) to discriminate according to the geographical origins. © 2012 Elsevier Ltd. LA - English DB - MTMT ER - TY - CHAP AU - Valente-Mesquita, V L AU - Queiroz, C ED - Eskin, N A M ED - Shahidi, F TI - Chapter 10. Enzymatic Browning T2 - Biochemistry of Foods PB - Academic Press CY - London SN - 9780080918099 PB - Academic Press PY - 2012 SP - 387 EP - 418 PG - 32 UR - https://m2.mtmt.hu/api/publication/22921105 ID - 22921105 LA - English DB - MTMT ER - TY - JOUR AU - Cao, X AU - Zhang, Y AU - Zhang, F AU - Wang, Y AU - Yi, J AU - Liao, X TI - Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps JF - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE J2 - J SCI FOOD AGR VL - 91 PY - 2011 IS - 5 SP - 877 EP - 885 PG - 9 SN - 0022-5142 DO - 10.1002/jsfa.4260 UR - https://m2.mtmt.hu/api/publication/22403393 ID - 22403393 LA - English DB - MTMT ER - TY - JOUR AU - Cheng, S AU - Shao, X AU - Guo, A AU - Song, Y TI - Effects of tea tree oil fumigation on disease and quality of postharvest strawberry fruits JF - TRANSACTIONS OF THE CHINESE SOCIETY OF AGRICULTURAL ENGINEERING / NONGYE GONGCHENG XUEBAO J2 - TRANSACT CHIN SOC AGRICULT ENG VL - 27 PY - 2011 IS - 4 SP - 383 EP - 388 PG - 6 SN - 1002-6819 UR - https://m2.mtmt.hu/api/publication/22403535 ID - 22403535 LA - English DB - MTMT ER - TY - JOUR AU - Fernandes, S D S ela Sousa Ribeiro C A S Raposo M F J de Morais R M S C de Morais A M M B TI - Polyphenol oxidase activity and colour changes of ‘Starking’ Apple cubes coated with alginate and dehydrated with air JF - FOOD AND NUTRITION SCIENCES J2 - FOOD NUTRIT SCI VL - 2 PY - 2011 IS - 5 SP - 451 EP - 457 PG - 7 SN - 2157-944X UR - https://m2.mtmt.hu/api/publication/23524216 ID - 23524216 LA - English DB - MTMT ER - TY - JOUR AU - Knorr, D AU - Froehling, A AU - Jaeger, H AU - Reineke, K AU - Schlueter, O AU - Schoessler, K TI - Emerging Technologies in Food Processing JF - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY J2 - ANNU REV FOOD SCI T VL - 2 PY - 2011 SP - 203 EP - 235 PG - 33 SN - 1941-1413 DO - 10.1146/annurev.food.102308.124129 UR - https://m2.mtmt.hu/api/publication/22403395 ID - 22403395 LA - English DB - MTMT ER - TY - CHAP AU - Knorr, D AU - Reineke, K AU - Mathys, A AU - Heinz, V AU - Buckow, R ED - Ajjguilera, JM ED - BarbosaCanovas, GV ED - Simpson, R ED - WeltiChanes, J ED - BermudezAguirre, D TI - High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes T2 - FOOD ENGINEERING INTERFACES PB - Springer Netherlands CY - New York, New York SN - 9781441974747 T3 - Food Engineering Series PY - 2011 SP - 325 EP - 340 PG - 16 SN - 9781441974747 DO - 10.1007/978-1-4419-7475-4_14 UR - https://m2.mtmt.hu/api/publication/21686582 ID - 21686582 LA - English DB - MTMT ER - TY - CONF AU - Fernandes, S D S AU - Ribeiro, C A S AU - Morais, R M S C AU - Morais, A M M B TI - Alterações de cor e actividade da polifenol oxidase de cubos de maçã ‘starking’ revestidos com alginato e desidratados por convecção T2 - Encontro Português de Secagem de Alimentos PY - 2010 SP - 19 UR - https://m2.mtmt.hu/api/publication/22921097 ID - 22921097 LA - Portuguese DB - MTMT ER - TY - THES AU - Grauwet, T TI - From protein to indicator. Towards temperature uniformity mapping in high pressure processing reactors. KU Leuven, Centre for Food and Microbial Technology TS - KU Leuven, Centre for Food and Microbial Technology PY - 2010 UR - https://m2.mtmt.hu/api/publication/23524218 ID - 23524218 LA - English DB - MTMT ER - TY - JOUR AU - Jiang, J AU - Zhang, Y AU - Liao, X-J AU - Hu, X-S AU - Sun, Z-J TI - Kinetic study of high hydrostatic pressure processing on polyphenol oxidase from raspberry VL - 31 PY - 2010 IS - 11 SP - 127 EP - 129 PG - 3 UR - https://m2.mtmt.hu/api/publication/23524214 ID - 23524214 LA - English DB - MTMT ER - TY - JOUR AU - Liu, Y AU - Zhang, C AU - Zhao, X Y AU - Ma, Y AU - L, null AU - W, null AU - Liao, X J AU - Hu, X S TI - Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment. JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH VL - 45 PY - 2010 IS - 4 SP - 800 EP - 806 PG - 7 SN - 0950-5423 DO - 10.1111/j.1365-2621.2010.02207.x UR - https://m2.mtmt.hu/api/publication/22403385 ID - 22403385 LA - English DB - MTMT ER - TY - JOUR AU - Lopes, M L M AU - Mesquita, V L V AU - Chiaradia, A C N AU - Fernandes, A A R AU - Fernandes, P M B TI - hydrostatic pressure processing of tropical fruits Importance for maintenance of the natural food properties JF - ANNALS OF THE NEW YORK ACADEMY OF SCIENCES J2 - ANN NY ACAD SCI VL - 1189 PY - 2010 SP - 6 EP - 15 PG - 10 SN - 0077-8923 DO - 10.1111/j.1749-6632.2009.05177.x UR - https://m2.mtmt.hu/api/publication/22403376 ID - 22403376 LA - English DB - MTMT ER - TY - CHAP AU - Oey, I ED - Bayındırlı, A TI - Effect of novel food processing on fruit and vegetable enzymes T2 - Enzymes in Fruit and Vegetable Processing. Chemistry and Engineering Applications PB - CRC Press SN - 9781420094336 PB - CRC Press PY - 2010 SP - 245 EP - 312 UR - https://m2.mtmt.hu/api/publication/22403391 ID - 22403391 LA - English DB - MTMT ER - TY - JOUR AU - Terefe, N S AU - Yang, Y H AU - Knoerzer, K AU - Buckow, R AU - Versteeg, C TI - High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 11 PY - 2010 IS - 1 SP - 52 EP - 60 PG - 9 SN - 1466-8564 DO - 10.1016/j.ifset.2009.08.009 UR - https://m2.mtmt.hu/api/publication/22403330 ID - 22403330 LA - English DB - MTMT ER - TY - JOUR AU - Zhu, Z AU - Zhan, L TI - Characterization of polyphenol oxidase from water caltrop (Trapa Acornis nakano) fruits JF - JOURNAL OF FOOD BIOCHEMISTRY J2 - J FOOD BIOCHEM VL - 34 PY - 2010 IS - 6 SP - 1125 EP - 1140 PG - 16 SN - 0145-8884 DO - 10.1111/j.1745-4514.2010.00353.x UR - https://m2.mtmt.hu/api/publication/22403388 ID - 22403388 LA - English DB - MTMT ER - TY - JOUR AU - Buckow, R AU - Weiss, U AU - Knorr, D TI - Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 10 PY - 2009 IS - 4 SP - 441 EP - 448 PG - 8 SN - 1466-8564 DO - 10.1016/j.ifset.2009.05.005 UR - https://m2.mtmt.hu/api/publication/22403320 ID - 22403320 LA - English DB - MTMT ER - TY - JOUR AU - Terefe, N S AU - Matthies, K AU - Simons, L AU - Versteeg, C TI - Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa) JF - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES J2 - INNOV FOOD SCI EMERG VL - 10 PY - 2009 SP - 297 EP - 307 PG - 11 SN - 1466-8564 DO - 10.1016/j.ifset.2008.12.003 UR - https://m2.mtmt.hu/api/publication/22403316 ID - 22403316 LA - English DB - MTMT ER - TY - JOUR AU - Buckow, R AU - Heinz, V TI - High pressure processing - a database of kinetic information JF - CHEMIE INGENIEUR TECHNIK J2 - CHEM-ING-TECH VL - 80 PY - 2008 IS - 8 SP - 1081 EP - 1095 PG - 15 SN - 0009-286X DO - 10.1002/cite.200800076 UR - https://m2.mtmt.hu/api/publication/21002924 ID - 21002924 LA - English DB - MTMT ER - TY - THES AU - Mora, O O TI - Influencia de tratamientos térmicos en la calidad y estabilidad del puré de fresa (Fragaria x ananassa, cv Camarosa) PY - 2008 UR - https://m2.mtmt.hu/api/publication/22403307 ID - 22403307 LA - Spanish DB - MTMT ER - TY - JOUR AU - Queiroz, C AU - Lopes, MLM AU - Fialho, E AU - Valente-Mesquita, VL TI - Polyphenol oxidase: Characteristics and mechanisms of browning control JF - FOOD REVIEWS INTERNATIONAL J2 - FOOD REV INT VL - 24 PY - 2008 IS - 4 SP - 361 EP - 375 PG - 15 SN - 8755-9129 DO - 10.1080/87559120802089332 UR - https://m2.mtmt.hu/api/publication/21732975 ID - 21732975 LA - English DB - MTMT ER - TY - JOUR AU - Wang, R AU - Zhou, X AU - Chen, Z TI - High pressure inactivation of lipoxygenase in soy milk and crude soybean extract JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 106 PY - 2008 SP - 603 EP - 611 PG - 9 SN - 0308-8146 DO - 10.1016/j.foodchem.2007.06.056 UR - https://m2.mtmt.hu/api/publication/22403280 ID - 22403280 LA - English DB - MTMT ER - TY - THES AU - Castro, S M A TI - Effect of pressure and temperature treatments on pectin methyleseterase activity and stability and texture of bell pepper (Capsaicum annuum) fruit PY - 2007 SP - 248 UR - https://m2.mtmt.hu/api/publication/22921055 ID - 22921055 LA - English DB - MTMT ER - TY - JOUR AU - Koncz, Á AU - Mészáros, L AU - Farkas, J AU - Pásztor-Huszár, K AU - Helt, R AU - Lechner, N TI - ): Pasteurisation of raw milk by high hydrostatic pressure JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 36 PY - 2007 IS - 4 SP - 471 EP - 481 PG - 11 SN - 0139-3006 DO - 10.1556/AAlim.2007.0011 UR - https://m2.mtmt.hu/api/publication/22403277 ID - 22403277 LA - English DB - MTMT ER - TY - JOUR AU - Qiao, Y -J AU - Wang, H -H AU - Fang, Q AU - Zhang, S -L AU - Xu, Q TI - Research advances in the post-harvest treatment and storage and freshness retention of strawberry (Fragaria ananassa Duch) JF - Acta Agriculturae Shanghai J2 - Acta Agriculturae Shanghai VL - 23 PY - 2007 IS - 1 SP - 109 EP - 113 PG - 5 SN - 1000-3924 UR - https://m2.mtmt.hu/api/publication/22403282 ID - 22403282 LA - English DB - MTMT ER - TY - THES AU - Roman, Buckow TI - Pressure and Temperature Effects ont he Enzymatic Conversion of Biopolimers PY - 2006 UR - https://m2.mtmt.hu/api/publication/22390725 ID - 22390725 LA - English DB - MTMT ER - TY - JOUR AU - Viškelis, P AU - Rubinskienė, M TI - Modofikuotos atmosferos itaka braskiu Venta kokybei. Influence of modified atmosphere on the quality of strawberries ‘Venta’ TS - Influence of modified atmosphere on the quality of strawberries ‘Venta’ JF - SODININKYSTE IR DARZININKYSTE / HORTICULTURE AND VEGETABLE GROWING J2 - SODININK DARZININK VL - 25 PY - 2006 IS - 1 SP - 64 EP - 73 PG - 10 SN - 0236-4212 UR - https://m2.mtmt.hu/api/publication/22403284 ID - 22403284 LA - Polish DB - MTMT ER -