Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems-Reference-Cited by-同舟云学术

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Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems

Published:2010-12 Issue:3 Volume:101 Page:289-295
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Neri Lilia,Pittia Paola,Bertolo Gianni,Torreggiani Danila,Sacchetti Giampiero

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Enzyme activity at low water contents;Acker,1963

2. Water activity and enzyme activity;Acker;Food Technol.,1969

3. The role of solvent viscosity in the dynamics of solvent conformational changes;Ansari;Science,1992

4. Moisture effects on food’s chemical stability;Bell,2007

5. Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose + dextran frozen solutions;Blond;Cryo-Lett.,1998

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