Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

Despite high-pressure (HP) processed avocado products are nowadays commercialized, there is no information about the effect of pressure on avocado polygalacturonase (PG) yet. In the present study, PG inactivation kinetics in crude avocado extract was investigated under isobaric conditions at 20°C. M...

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Bibliographic Details
Published in:	Innovative food science & emerging technologies Vol. 26; pp. 51 - 58
Main Authors:	Bermejo-Prada, Ana, Van Buggenhout, Sandy, Otero, Laura, Houben, Ken, Van Loey, Ann, Hendrickx, Marc E.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-12-2014
Subjects:	Atmospheric pressure Avocado Barometric pressure Foods High-pressure processing Inactivation Inactivation kinetics Mathematical models Polygalacturonase Polygalacturonases Purees Surface layer Texture Thermal processing Avocado Polygalacturonase Thermal processing Inactivation kinetics High-pressure processing
Online Access:	Get full text
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