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Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase

โœ Scribed by C. WEEMAES; P. RUBENS; S. De CORDT; L. LUDIKHUYZE; I. VAN DEN BROECK; M. HENDRICKX; K. HEREMANS; P. TOBBACK


Book ID
108821180
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
311 KB
Volume
62
Category
Article
ISSN
0022-1147

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โœ Carla A. Weemaes; Linda R. Ludikhuyze; Ilse Van den Broeck; Marc E. Hendrickx ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 159 KB

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 (25-77.5ยฐC). According to the Eyring and