The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating
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چکیده
منابع مشابه
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 -galactosidase, and the inactivation assays were performed under conventional and ohmic heating conditions. The thermal history of the samples ...
متن کاملInactivation kinetics of food enzymes during ohmic heating
0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.04.047 * Corresponding author. Tel.: +421 2 59325254; fax E-mail address: [email protected] (M. Pola Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of in...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 2006
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb09918.x