Inactivation and conformational changes of mushroom polyphenoloxidase (PPO) treated by ultra high hydrostatic pressure (UHHP) were studied by means of circu
The effect of high hydrostatic pressure on the natural microorganisms in cucumber juice was studied.Inactivation of bacteria and the mold & yeast at 300 MPa
Emerging, Non-Thermal processing technologies are becoming widespread in the food industry, mainly as post-packaging interventions for food safety assurance
The parameters of blanching, enzymatic treatment and sterilization by ultra high pressure (UHP) for radish juice processing were investigated.The results sh
Rice protein, by-product from rice syrup industry, was high thermal-denatured protein, which was poor water solubility, even by enzymetic hydrolysis at any