Kinetics of thermal inactivation of alkaline phosphatase in bovine and caprine milk and buffer

Author:

Wilińska Alina,Bryjak Jolanta,Illeová Viera,Polakovič Milan

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference18 articles.

1. A study of the heat stabilities of number of indigenous milk enzymes;Andrews;Journal of Dairy Research,1987

2. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996

3. Anonymous. (2002). Determination of alkaline phosphatase activity in dairy products. Proposed official method MFO-25. Health Products and Food Branch, Health Canada, Ottawa, Canada 〈http://www.hc-sc.gc.ca/fn-an/res-rech/analymeth/microbio/volume1/mfo25_e.html〉.

4. Improvement of a method for the measurement of lactoperoxidase activity in milk;Blel;International Dairy Journal,2001

5. The effect of electric field on important food-processing enzymes: Comparison of inactivation kinetics under conventional and ohmic heating;Castro;Journal of Food Science,2004

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