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Shinwari KJ, Rao PS. Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sreedevi P, Jayachandran LE, Rao PS. Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2365-2374. [PMID: 30353562 DOI: 10.1002/jsfa.9443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/01/2018] [Accepted: 10/18/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) is the main enzyme in sugarcane juice associated with rapid browning and degradation of organoleptic properties. High-pressure processing (HPP) (300-600 MPa) of sugarcane juice in combination with moderate temperatures (30-60 °C) for different processing times (10-25 min) has shown promising results in minimizing PPO activity while preserving the juice's freshness. RESULTS A maximum PPO inactivation of 98% was achieved at 600 MPa/60 °C/25 min, while the corresponding value for thermal treatment at 0.1 MPa/60 °C was only 66%. The nonlinearity in the inactivation data was well described by the Weibull distribution model with a high adjusted R2 and reduced χ2 values at all levels of pressure and temperature. The PPO inactivation data were fitted at shape parameter, β = 1 (log linear) and β ≠ 1. A refitted Weibull model was used to predict kinetic parameters such as the inactivation rate constants (k), activation energy (Ea ) and activation volume (Va ), which govern PPO inactivation in HPP-treated sugarcane juice. A secondary kinetic model was formulated to predict the k values as a function of pressure (P) and temperature (T), incorporating Ea and Va . CONCLUSIONS Combined high-pressure and temperature processing has been considered a reliable alternative to conventional heat treatment for inhibiting PPO activity in sugarcane juice. While the isothermal inactivation of PPO followed first-order kinetics, inclusion of high pressure resulted in a strong deviation from log linear kinetics. Identification of suitable kinetic models describing these inactivation processes is expected to aid product development and process control of high-pressure processed sugarcane juice. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pandraju Sreedevi
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Lakshmi E Jayachandran
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
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Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes. J CO2 UTIL 2019. [DOI: 10.1016/j.jcou.2018.11.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Zhu X, Kaur L, Boland M. Thermal inactivation of actinidin as affected by meat matrix. Meat Sci 2018; 145:238-244. [DOI: 10.1016/j.meatsci.2018.06.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 06/24/2018] [Accepted: 06/24/2018] [Indexed: 11/29/2022]
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Argyri AA, Papadopoulou OS, Nisiotou A, Tassou CC, Chorianopoulos N. Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets. Food Microbiol 2018; 70:55-64. [DOI: 10.1016/j.fm.2017.08.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 07/04/2017] [Accepted: 08/27/2017] [Indexed: 10/19/2022]
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Behruzian A, Hosseinzadeh Samani B, Rostami S, Lorigooini Z, Behruzian M. The effect of combined AC electric field and ultrasound on the chemical compositions and Escherichia coli
content of spearmint aromatic water. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12650] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Ava Behruzian
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Iran
| | | | - Sajad Rostami
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Iran
| | - Zahra Lorigooini
- Medical Plants Research Center, Basic Health Sciences Institute; Shahrekord University of Medical Sciences; Shahrekord
| | - Mehrsa Behruzian
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Iran
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The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious). INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.11.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sarkar P, Bhunia AK, Yao Y. Emulsion Stabilized with Starch Octenyl Succinate Prolongs Nisin Activity Against
Listeria Monocytogenes
in a Cantaloupe Juice Model. J Food Sci 2016; 81:M2982-M2987. [PMID: 27861862 DOI: 10.1111/1750-3841.13550] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 08/19/2016] [Accepted: 10/08/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Preetam Sarkar
- Dept. of Food Science Purdue Univ 745 Agricultural Mall Drive West Lafayette IN 47907 U.S.A
| | - Arun K. Bhunia
- Dept. of Food Science Purdue Univ 745 Agricultural Mall Drive West Lafayette IN 47907 U.S.A
| | - Yuan Yao
- Dept. of Food Science Purdue Univ 745 Agricultural Mall Drive West Lafayette IN 47907 U.S.A
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Sarkar P, Bhunia AK, Yao Y. Impact of starch-based emulsions on the antibacterial efficacies of nisin and thymol in cantaloupe juice. Food Chem 2016; 217:155-162. [PMID: 27664621 DOI: 10.1016/j.foodchem.2016.08.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 08/20/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
Abstract
The use of antimicrobial compounds to prevent foodborne pathogens from contaminating fresh-cut produce has received broad attentions; however, the applications of these compounds are hindered by their rapid depletion in foods. To prolong their efficacies, the use of delivery systems is essential. In this study, oil-in-water emulsions formed using starch octenyl succinate (starch-OS) were used to stabilize nisin and thymol in cantaloupe juice-containing fluid. Listeria monocytogenes V7 and Salmonella enterica serovar Typhimurium were used as model pathogens to evaluate the antimicrobial activities of nisin and thymol formulations in cantaloupe juice. The results showed that the emulsions had much greater capability to retain nisin and thymol over the storage and displayed much greater effect to inhibit Listeria and Salmonella than non-emulsion, aqueous formulations. Starch-OS based emulsions not only retained nisin and thymol activities separately, but also exhibited their cooperative antibacterial effects.
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Affiliation(s)
- Preetam Sarkar
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States
| | - Arun K Bhunia
- Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States
| | - Yuan Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, United States.
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Chakraborty S, Rao PS, Mishra HN. Modeling the inactivation kinetics of fruit bromelain in pineapple during high-pressure and thermal treatments. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1571-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Liang J, Xu J, Pan J, Ge M, Zong K. Identification of the Main Allergenic Proteins in High Hydrostatic Pressure Pineapple Juice and Assessing the Influence of Pressure on their Allergenicity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.966386] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Chakraborty S, Rao PS, Mishra HN. Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.11.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing. BIOMED RESEARCH INTERNATIONAL 2014; 2014:515623. [PMID: 25243146 PMCID: PMC4151865 DOI: 10.1155/2014/515623] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 07/26/2014] [Indexed: 11/17/2022]
Abstract
Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP) processing (400, 450, and 500 MPa for 15 or 30 min). Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and firmness) were monitored right after the treatment and after 7 days of storage at 20°C to allow for recovery of injured cells. The treatments at 400 MPa for 15 and 30 min, 450 MPa for 15 and 30 min, and 500 MPa for 15 min were found insufficient as a recovery of the microbiota was observed. The treatment at 500 MPa for 30 min was effective in reducing the olive microbiota below the detection limit of the enumeration method after the treatment and after 1 week of storage and was chosen as being more appropriate for storing olives for an extended time period (5 months). After 5 months of storage at 20°C, no microbiota was detected in treated samples, while significant changes for both HHP treated and untreated olives were observed for colour parameters only (minor degradation). In conclusion, HHP treatment may introduce a reliable nonthermal pasteurization method to extend the microbiological shelf-life of fermented table olives.
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Argyri AA, Tassou CC, Samaras F, Mallidis C, Chorianopoulos N. Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2. BIOMED RESEARCH INTERNATIONAL 2014; 2014:819209. [PMID: 25295275 PMCID: PMC4177730 DOI: 10.1155/2014/819209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 08/07/2014] [Accepted: 08/21/2014] [Indexed: 11/27/2022]
Abstract
In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of the L*, a*, or b* value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.
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Affiliation(s)
- Anthoula A. Argyri
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Chrysoula C. Tassou
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Fotios Samaras
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Constantinos Mallidis
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Nikos Chorianopoulos
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
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Sun-Waterhouse D, Waterhouse GIN. Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1397-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Chakraborty S, Rao PS, Mishra HN. Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1380-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chakraborty S, Kaushik N, Rao PS, Mishra HN. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices. Compr Rev Food Sci Food Saf 2014; 13:578-596. [PMID: 33412700 DOI: 10.1111/1541-4337.12071] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Accepted: 03/10/2014] [Indexed: 11/29/2022]
Abstract
In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β-glucosidase, pectinmethylesterase, polygalacturonase, lipoxygenase, amylase, and hydroperoxide lyase specific to FP&J have been studied by several researchers. In most of the cases, partial inactivation of the target enzymes was possible under the experimental domain, although their pressure sensitivity largely depended on the origin and their microenvironmental condition. The variable sensitivity of different enzymes also reflects on their kinetics. Several empirical models have been established to describe the kinetics of an enzyme specific to a FP&J. The scientific literature in the last decade illustrating the effects of HPP on enzymes in FP&J, enzymatic action on those products, mechanism of enzyme inactivation during high pressure, their inactivation kinetics, and several intrinsic and extrinsic factors influencing the efficacy of HPP is critically reviewed in this article. In addition, process optimization of HPP targeting specific enzymes is of great interest from an industrial approach. This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment.
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Affiliation(s)
- Snehasis Chakraborty
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - Neelima Kaushik
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - H N Mishra
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
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Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef. Meat Sci 2014; 96:1494-500. [DOI: 10.1016/j.meatsci.2013.12.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Revised: 12/10/2013] [Accepted: 12/15/2013] [Indexed: 11/20/2022]
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Grubecki I, Politowska D. Mathematical Analysis of Enzyme Savings in a Process Operated in a Batch Bioreactor with the Optimal Temperature Control under Temperature Constraints. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2014. [DOI: 10.1252/jcej.13we161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ireneusz Grubecki
- Faculty of Chemical Technology and Engineering, University of Technology and Life Sciences
| | - Dagmara Politowska
- Faculty of Chemical Technology and Engineering, University of Technology and Life Sciences
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Qiu C, Xia W, Jiang Q. Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix). Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Sun-Waterhouse D, Edmonds L, Wadhwa S, Wibisono R. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.05.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Vega-Gálvez A, Lara E, Flores V, Di Scala K, Lemus-Mondaca R. Effect of Selected Pretreatments on Convective Drying Process of Blueberries (var. O’neil). FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0656-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Katsaros GI, Tsevdou M, Panagiotou T, Taoukis PS. Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02238.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Grossi V, Yakimov MM, Al Ali B, Tapilatu Y, Cuny P, Goutx M, La Cono V, Giuliano L, Tamburini C. Hydrostatic pressure affects membrane and storage lipid compositions of the piezotolerant hydrocarbon-degrading Marinobacter hydrocarbonoclasticus strain #5. Environ Microbiol 2010; 12:2020-33. [DOI: 10.1111/j.1462-2920.2010.02213.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Production of novel dairy products using actinidin and high pressure as enzyme activity regulator. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.08.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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