The effect of electric field on important food-processing enzymes : comparison of inactivation kinetics under conventional and ohmic heating
This work deals with the determination of the inactivation kinetics of several enzymes, most of them used as time-temperature integrators in the food industry. The tested enzymes were polyphenoloxidase, lipoxygenase, pectinase, alkaline phosphatase, and β-galactosidase, and the inactivation assays w...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2004
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/1552 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/1552 |