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International Journal of Food Properties Volume 12, 2009 - Issue 3
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Original Articles

Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior

A.R.P. Kingsly Department of Food Science & Technology, The Ohio State University, Columbus, OH, USACorrespondence[email protected]
,
V.M. Balasubramaniam Department of Food Science & Technology, The Ohio State University, Columbus, OH, USA
&
N.K. Rastogi Department of Food Science & Technology, The Ohio State University, Columbus, OH, USA
Pages 671-680 | Received 05 Aug 2007, Accepted 18 Feb 2008, Published online: 19 May 2009

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Jincy M. George, Halagur B. Sowbhagya & Navin K. Rastogi. (2018) Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger. Drying Technology 36:9, pages 1107-1116.
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Nishant R. Swami Hulle & P. Srinivasa Rao. (2016) Effect of High Pressure Pretreatments on Structural and Dehydration Characteristics of Aloe Vera (Aloe barbadensis Miller) Cubes. Drying Technology 34:1, pages 105-118.
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Lei Rao, Xingfeng Guo, Xueli Pang, Xiyao Tan, Xiaojun Liao & Jihong Wu. (2014) Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure. International Journal of Food Properties 17:6, pages 1406-1417.
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R.P.F Guiné, M.J. Barroca & V. Silva. (2013) Mass Transfer Properties of Pears for Different Drying Methods. International Journal of Food Properties 16:2, pages 251-262.
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Didem Tuncay & Hulya Yagar. (2011) Comparison of Polyphenol Oxidases Prepared From Different Parts of Artichoke (Cynara Scolymus L.). International Journal of Food Properties 14:4, pages 809-821.
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Articles from other publishers (19)

Santanu Malakar, Vinkel Kumar Arora, Mohona Munshi, Dhiraj Kumar Yadav, K. R. Jolvis Pou, Saptashish Deb & Ram Chandra. (2023) Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Science and Biotechnology 32:10, pages 1303-1335.
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Theodora Chatzilia, Kyriakos Kaderides & Athanasia M. Goula. (2023) Drying of peaches by a combination of convective and microwave methods. Journal of Food Process Engineering 46:4.
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Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick & Andrew J. MacIntosh. (2022) Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches. Fermentation 8:10, pages 567.
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S. Jourdren, S. Bureau, C. Le Bourvellec & R. Vidal. (2022) Impact of an additional grinding step before apple cooking on environmental, nutritional and sensory qualities of puree: a case study for organic apple. Applied Food Research 2:1, pages 100077.
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Sevil Karaaslan & Kamil Ekinci. (2022) Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica). Czech Journal of Food Sciences 40:2, pages 93-101.
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Sevil Karaaslan, Kamil Ekinci, Can Ertekin & Barbaros S. Kumbul. (2020) Thin Layer Peach Drying in Solar Tunnel DrierTrocknung von Pfirsichen in solarem Tunneltrockner. Erwerbs-Obstbau 63:1, pages 65-73.
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Gabriela I. Denoya, Qiang Xia & Fan Xie. 2020. Present and Future of High Pressure Processing. Present and Future of High Pressure Processing 273 293 .
Niloufar Bagheri & Somayeh Taghian Dinani. (2019) Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices. Heat and Mass Transfer 55:8, pages 2153-2163.
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Efimia K. Dermesonlouoglou, Faidra Angelikaki, Maria C. Giannakourou, George J. Katsaros & Petros S. Taoukis. (2018) Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing. Food and Bioprocess Technology 12:3, pages 371-386.
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Lei Zhou, Wei Liu, Regine Stockmann & Netsanet Shiferaw Terefe. (2018) Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. Innovative Food Science & Emerging Technologies 45, pages 196-207.
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Raquel P. F. Guine, Mariana F. S. Brito & Jéssica R. P. Ribeiro. (2017) Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant. International Journal of Food Engineering 13:7.
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Pengfei Zhang, Linyan Zhou, Jinfeng Bi, Xuan Liu, Jian Lyu, Qinqin Chen & Xinye Wu. (2017) Drying Kinetics and Quality Attributes of Peach Cylinders as Affected by Osmotic Pretreatments and Infrared Radiation Drying. International Journal of Food Engineering 13:5.
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Shivendu Ranjan, Nandita Dasgupta, Niharika Walia, C. Thara Chand & Chidambaram Ramalingam. (2017) Microwave Blanching: An Emerging Trend in Food Engineering and its Effects on Capsicum annuum L . Journal of Food Process Engineering 40:2, pages e12411.
Crossref
G.I. Denoya, G.A. Polenta, N.M. Apóstolo, C.O. Budde, A.M. Sancho & S.R. Vaudagna. (2016) Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. Innovative Food Science & Emerging Technologies 33, pages 84-93.
Crossref
İbrahim Doymaz & Betül Bilici. (2014) Influence of Citric Acid Pretreatment on Drying of Peach Slices. International Journal of Food Engineering 10:4, pages 829-837.
Crossref
Ibrahim Doymaz. (2014) Suitability of Thin-Layer Drying Models for Infrared Drying of Peach Slices. Journal of Food Processing and Preservation 38:6, pages 2232-2239.
Crossref
Lae-Seung Jung, Seung Hwan Lee, Sungkyun Kim & Juhee Ahn. (2013) Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach. Food Science and Biotechnology 22:S1, pages 189-195.
Crossref
Navin K RastogiNavin K. Rastogi. 2013. Recent Developments in High Pressure Processing of Foods. Recent Developments in High Pressure Processing of Foods 9 50 .
Muhammad Siddiq, Allan Liavoga & Ibrahim Greiby. 2012. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 535 549 .

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