Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale)
The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order bipha...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2010
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/2854 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2854 |