Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

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Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 169-173

Elsevier

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Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

By Lopez-Malo A.   Palou E.   Barbosa-Canovas G.V.   Welti-Chanes J.   Swanson B.G.  

Food Research International, Vol. 31, Iss. 8, 1998-10 ,pp. : 549-556

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High pressure processing effects on the molecular structure of ovalbumin, lysozyme and -lactoglobulin

By Tedford L.-A.   Smith D.   Schaschke C.J.  

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 101-106

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High pressure processing in jam manufacture: effects on textural and colour properties

By Dervisi P.   Lamb J.   Zabetakis I.  

Food Chemistry, Vol. 73, Iss. 1, 2001-04 ,pp. : 85-91

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Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition - additives and high-pressure treatment

By Montero P.   Avalos A.   Perez-Mateos M.  

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