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  1. Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota )
  2. Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree
  3. High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar
  4. Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage
  5. Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
  6. Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
  7. Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
  8. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices