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Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase

✍ Scribed by Dolores Rodrigo; Ruben Jolie; Ann Van Loey; Marc Hendrickx

Book ID
105899138
Publisher
Springer
Year
2005
Tongue
English
Weight
737 KB
Volume
222
Category
Article
ISSN
0044-3026

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Irreversible combined pressure-temperature inactivation of the food quality related enzyme polyphenoloxidase was investigated. Inactivation rate constants (k) were obtained for about one hundred combinations of constant pressure (0.1-900 MPa) and temperature (25-77.5Β°C). According to the Eyring and