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Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli ( Brassica oleracea L. italica ) Juice: A Kinetic Study

✍ Scribed by Van Loey, A.; Ooms, V.; Weemaes, C.; Van den Broeck, I.; Ludikhuyze, L.; Indrawati, ; Denys, S.; Hendrickx, M.


Book ID
125547315
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
123 KB
Volume
46
Category
Article
ISSN
0021-8561

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✍ Ludikhuyze, L.; Ooms, V.; Weemaes, C.; Hendrickx, M. 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 77 KB

Thermal and pressure inactivation of myrosinase from broccoli was kinetically investigated. Thermal inactivation proceeded in the temperature range 30-60 °C. These results indicate that myrosinase is rather thermolabile, as compared to other food quality related enzymes such as polyphenol oxidase, l