EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES
Monica Anese(University of Bari Aldo Moro), C.R. Lerici(University of Udine), G. Dall'Aglio(Experimental Station for the Food Preserving Industry), Maria Cristina Nicoli(University of Udine)
Cited by 139
Related Papers
Review of non-enzymatic browning and antioxidant capacity in processed foods
|Trends in Food Science & Technology|2000|823
Loss and/or formation of antioxidants during food processing and storage
|Cancer Letters|1997|308
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
|Journal of Food Science|1985|302
Antioxidant properties of tomato juice as affected by heating
|Journal of the Science of Food and Agriculture|1999|171