Thermal Inactivation of Peroxidase in Relation to Quality of Frozen Cauliflower (var. Indian Snowball)-Reference-Cited by-同舟云学术

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Thermal Inactivation of Peroxidase in Relation to Quality of Frozen Cauliflower (var. Indian Snowball)

Published:1981-04 Issue:2 Volume:14 Page:139-143
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Ramaswamy H.S.,Ranganna S.

Publisher

Elsevier BV

Subject

General Computer Science

Reference22 articles.

1. Official Methods of Analysis,1975

2. Official Methods of Analysis,1975

3. Methods of Vitamin Assay,1966

4. Sterilization in Food Technology;Ball,1957

5. On the question of enzyme activity and quality of frozen vegetables. I. Remaining residual activity of peroxidase;Bottcher;Die Nahrung,1975

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of Phosphatase Inactivation Kinetics in Milk Under Continuous Flow Microwave and Conventional Heating Conditions;International Journal of Food Properties;2011-01

2. Thermal processing and quality: Principles and overview;Chemical Engineering and Processing: Process Intensification;2007-06

3. Activity, localisation and thermal inactivation of deteriorative enzymes in Australian carrot (Daucus carota L) varieties;Journal of the Science of Food and Agriculture;1999-06

4. Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans;Journal of Food Science;1992-09

5. An Analysis of TDT and Arrhenius Methods for Handling Process and Kinetic Data;Journal of Food Science;1989-09

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