Reconciliation of the D/z model and the Arrhenius model: The effect of temperature on inactivation rates of chemical compounds and microorganisms

Author:

Huang LihanORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils;Ababouch;Journal of Applied Bacteriology,1995

2. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon;Journal of Agricultural and Food Chemistry,2002

3. Thermal inactivation kinetics of trypsin at aseptic processing temperatures;Awuah;Journal of Food Process Engineering,1993

4. Thermal inactivation kinetics of lactoperoxidase on model system, milk and whey;Borda;Food and Environment Safety,2013

5. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using Arrhenius, Eyring, and Ball models;Cisse;Journal of Agricultural and Food Chemistry,2009

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