High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree.

@inproceedings{Terefe2010HighPA,
  title={High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree.},
  author={Netsanet Shiferaw Terefe and Ya Hong Yang and Kai Knoerzer and Roman Buckow and Cornelis Versteeg},
  year={2010}
}
Abstract The objective of this work was to study the thermal and high pressure inactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in strawberry puree. PPO from two strawberry cultivars (‘Festival’ and ‘Aroma’) was found to be highly thermostable in strawberry puree with no significant inactivation even after 30 min treatment at 100 °C. In contrast, POD from the two cultivars displayed very high thermosensitivity with complete inactivation in less than 5 min at 70 °C. The… CONTINUE READING

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