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Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice

机译：使用HPCD（高压二氧化碳）技术对苹果汁进行酶灭活及其对汁液质量参数的影响

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Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, Lisboa

机译：论文发表于：第16届欧洲超临界流体会议，2017年4月25-28日，里斯本

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Illera Gigante Alba Ester; Sanz Díez Mª Teresa; Beltrán Calvo Sagrario; García Solaesa Ángela; Melgosa Gómez Rodrigo;
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1. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples [J] . Illera A. E., Sanz M. T., Beltran S., Journal of food engineering . 2018 ,第MARa期

机译：HPCD分批处理对金黄色苹果中混浊汁液的酶失活动力学和所选品质特性的评估
2. Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters [J] . Illera A. E., Sanz M. T., Trigueros E., Journal of food engineering . 2018 ,第DECa期

机译：高压二氧化碳对番茄汁的影响：果胶甲酯酶和聚半乳糖醛酸酶的失活动力学及其他质量参数的确定
3. Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat. [J] . Shuang Niu, Zenghui Xu, Yudan Fang, Innovative Food Science & Emerging Technologies . 2010 ,第1期

机译：高压二氧化碳和温热处理的苹果切片中混浊苹果汁品质的比较研究。
4. Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments [C] . Elisa Helena da Rocha Ferreira, Amauri Rosenthal, Ver?nica Calado, International congress on engineering and food . 2011

机译：菠萝汁中的Byssochlamys Nivea的热失活与初步高压处理相结合
5. Characterization of Novel Pulsed UV-Light Systems for Inactivation of Listeria Monocytogenes in Apple Juice and on Apple Surface [D] . Malik, Sargun. 2018

机译：新型脉冲紫外线系统的特征，用于苹果汁和苹果表面李斯特菌单核细胞元灭活
6. Enzymatic Phyto- and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing [O] . Ayesha Murtaza, Aamir Iqbal, Krystian Marszałek, 2020

机译：高压二氧化碳和热加工条件下苹果汁的酶促植物理化评估
7. Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice [O] . Trigueros Andrés Ester, Illera Gigante Alba Ester, Sanz Díez Mª Teresa, 2017

机译：高压二氧化碳（HPCD）处理对番茄汁酶失活及其他特性的影响
8. Fresh Deciduous Fruit (Apples, Pears, and Grapes) and Apple Juice Concentrate: World Markets and Trade, January 2009 [R] . 2009

机译：新鲜落叶水果（苹果，梨和葡萄）和浓缩苹果汁：世界市场与贸易，2009年1月

Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice

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