| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415709 | Innovative Food Science & Emerging Technologies | 2016 | 37 Pages |
Abstract
Pineapple fruit bromelain (FBM) has numerous health benefits and therapeutic effects. It is a protease enzyme that helps in digestion. Processing of pineapple pulp needs attention towards retaining the maximum FBM activity in it. A detailed kinetic study of FBM within a broad range of pressure-temperature-time domain will help in designing a high-pressure process for the pineapple pulp with respect to its bromelain stability.
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Authors
Snehasis Chakraborty, Pavuluri Srinivasa Rao, Hari Niwas Mishra,