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High Pressure Inactivation of Polyphenoloxidases

✍ Scribed by C. WEEMAES; L. LUDIKHUYZE; I. VAN DEN BROECK; M. HENDRICKX


Book ID
108821669
Publisher
Institute of Food Technologists
Year
1998
Tongue
English
Weight
102 KB
Volume
63
Category
Article
ISSN
0022-1147

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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

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