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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| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2004
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| Subjects: | |
| Online Access: | http://hdl.handle.net/1822/1552 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/1552 |