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dc.contributor.author | Ortuño Cases, Carmen | es_ES |
dc.contributor.author | Duong, Trang | es_ES |
dc.contributor.author | Balaban, Murat | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.date.accessioned | 2017-05-05T07:37:27Z | |
dc.date.available | 2017-05-05T07:37:27Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 0896-8446 | |
dc.identifier.uri | http://hdl.handle.net/10251/80623 | |
dc.description.abstract | [EN] A combined treatment of high hydrostatic pressure (HHP) and dense phase carbon dioxide (DPCD) was investigated to inactivate pectin methylesterase (PME), peroxidase (POD) and polyphenol oxidase (PPO) in feijoa (Acca sellowiana) puree. The treatments were HHP (HHP); carbonation and HHP (HHPcarb); carbonation + addition of 8.5 mL CO2/g puree into the headspace of the package and HHP (HHPcarb + CO2). The different samples were treated at 300,450 and 600 MPa, for 5 min. The residual POD and PPO activity decreased in the order HHP>HHPcarb> HHPcarb+ CO2 at all pressures used. Treatments with HHP at 300 MPa increased POD activity to 140%. The residual PME activity of HHPcarb and HHPcarb+ CO2 samples at 600 MPa (45-50%) was significantly (p<0.05) lower than for HHP treatment (65%). The simultaneous application of HHP and DPCD seems to synergistically enhance the inactivation of the enzymes studied, the CO2 concentration being a key process factor. (C) 2013 Elsevier B.V. All rights reserved. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Science and to the Universitat Politecnica de Valencia for the FPI grant given to Carmen Ortuno Cases. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Supercritical Fluids | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | High hydrostatic pressure | es_ES |
dc.subject | Carbon dioxide | es_ES |
dc.subject | Enzymes | es_ES |
dc.subject | Residual activity | es_ES |
dc.subject | Synergistic effect enzymes | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.supflu.2013.06.005 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Ortuño Cases, C.; Duong, T.; Balaban, M.; Benedito Fort, JJ. (2013). Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree. Journal of Supercritical Fluids. 82:56-62. https://doi.org/10.1016/j.supflu.2013.06.005 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.1016/j.supflu.2013.06.005 | es_ES |
dc.description.upvformatpinicio | 56 | es_ES |
dc.description.upvformatpfin | 62 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 82 | es_ES |
dc.relation.senia | 253844 | es_ES |
dc.identifier.eissn | 1872-8162 | |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |