[1] |
Yuste J, Capellas M, Pla R, et al. High Pressure Processing for Food Safety and Preservation: A Review [J]. J Rapid Methods and Automation in Microbioligy, 2001, 9(1): 1-10. |
[2] |
Pan K, Sun Y M, Huang L. The Effect of Ultra High Pressure Processing on Enzymes Related to Food Quality [J]. Food Sci, 2003, 24(3): 142-146. (in Chinese) |
[3] |
潘科, 孙远明, 黄丽. 超高压加工对食品品质酶的影响 [J]. 食品科学, 2003, 24(3): 142-146. |
[4] |
Zhao Y H, Gao X Y. Lectures of Experimental Technology of Biochemistry [M]. Guangzhou: South of China University of Technology Press, 2000, 45-50: 170-176. (in Chinese) |
[5] |
赵亚华, 高向阳. 生物化学实验技术教程 [M]. 广州: 华南理工大学出版社, 2000, 45-50: 170-176. |
[6] |
Prestamo G, Arabas J, Broczek M F, et al. Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressure 400 MPa [J]. J Agric Food Chem, 2001, 49: 2830-2834. |
[7] |
Alonso J, Rodriguez T, Canet W. Purification and Characterization of Two Pectinmethylesterase from Persimmon(Diospyros kaki) [J]. J Sci Food Agric, 1997, 75: 352-358. |
[8] |
Helen M M, Roger E, Wendy J P. Purification and Properties of the Major Pectinesterases in Lemon Fruits (Citrus limon) [J]. J Sci Food Agric, 1993, 62: 163-168. |
[9] |
Hendrickx M, Ludikhuyze L, Broeck I V D, et al. Effect of High Pressure on Enzymes Related to Food Quality [J]. Trends in Food Sci Tech, 1998, 9: 197-203. |
[10] |
Arroyo G, Sanz P D, Prestamo G. Response to High-Pressure, Low-Temperature Treatment in Vegetables: Determination of Survival Rates of Microbial Populations Using Flow Cytometry and Detection of Peroxidase Activity Using Confocal Microscopy [J]. Applied Microbiology, 1999, 86: 544-556. |
[11] |
Krebbers B, Matser A M, Koes M, et al. Quality and Storage-Stability of High-Pressure Preserved Green Beans [J]. J Food Engineering, 2002, 54: 27-33. |
[12] |
Quaglia G B, Gravina R, Paperi R, et al. Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Contend and Texture in Green Peas [J]. Lebensmittel Wissenschaft und Technologie, 1996, 29: 552-555. |
[13] |
Polydera A C, Galanou E, Stoforos N G, et al. Inactivation Kinetics of Pectin Methylesterase of Greek Navel Orange Juice as a Function of High Hydrostatic Pressure and Temperature Process Conditions [J]. J Food Engineering, 2004, 62: 291-298. |
[14] |
Nienaber U, Shellhammer T H. High-Prssure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation [J]. J Food Sci, 2001, 66(2): 328-331. |
[15] |
Ratchda T, Dave A L, Jennifer M A. Effect of High-Pressure Treatment on the Texture of Cherry Tomato [J]. J Agri Food Chem, 2000, 48: 1434-1441. |
[16] |
Shook C M, Shellhammer T H, Schwartz S J. Polygalacturonase, Pectinesterase, and Lipoxygenase Activities in High-Pressure-Processed Diced Tomatoes [J]. J Agri Food Chem, 2001, 49: 664-668. |
[17] |
Kim Y S, Park S J, Cho Y H, et al. Effect of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice [J]. J Food Sci, 2001, 66(9): 1355-1360. |