Document Detail


Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects.
MedLine Citation:
PMID:  14653494     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Throughout the last decade, high pressure technology has been shown to offer great potential to the food processing and preservation industry in delivering safe and high quality products. Implementation of this new technology will be largely facilitated when a scientific basis to assess quantitatively the impact of high pressure processes on food safety and quality becomes available. Besides, quantitative data on the effects of pressure and temperature on safety and quality aspects of foods are indispensable for design and evaluation of optimal high pressure processes, i.e., processes resulting in maximal quality retention within the constraints of the required reduction of microbial load and enzyme activity. Indeed it has to be stressed that new technologies should deliver, apart from the promised quality improvement, an equivalent or preferably enhanced level of safety. The present paper will give an overview from a quantitative point of view of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables. Complete kinetic characterization of the inactivation of the individual enzymes will be discussed, as well as the use of integrated kinetic information in process engineering.
Authors:
L Ludikhuyze; A Van Loey; Indrawati; C Smout; M Hendrickx
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  43     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2003  
Date Detail:
Created Date:  2003-12-04     Completed Date:  2004-03-15     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  527-86     Citation Subset:  IM    
Affiliation:
Department of Food and Microbial Technology, Laboratory of Food Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Heverlee, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
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MeSH Terms
Descriptor/Qualifier:
Consumer Product Safety
Food Handling / methods*
Food Preservation / methods*
Fruit / enzymology*,  standards
Kinetics
Oxidation-Reduction
Partial Pressure
Quality Control
Temperature
Vegetables / enzymology*,  standards

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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