Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species-Reference-Cited by-同舟云学术

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Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species

Published:2017-05-04 Issue:6 Volume:82 Page:1378-1386
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pérez-Calderón John¹,Califano Alicia²,Santos María Victoria¹³,Zaritzky Noemí¹³

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA (UNLP-CONICET-CIC); La Plata Argentina Calle 47 y 116 CP 1900 Argentina

2. Facultad de Ciencias Exactas; Univ. Nacional de La Plata; La Plata Argentina Calle 1 y 47 CP 1900 Argentina

3. Depto. de Ingeniería Química, Facultad de Ingeniería; Univ. Nacional de La Plata; La Plata Argentina Calle 1 y 47 CP 1900 Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13717/fullpdf

Reference46 articles.

1. The inactivation and regeneration of peroxidase in relation to the high temperature-short time processing of vegetables;Adams;Int J Food Sci Tech,1978

2. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT-Food Sci Technol,2008

3. Brassica Composition and Food Processing

4. Kinetics of thermal inactivation of tomato lipoxygenase;Anese;Food Chem,2006

5. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes;Anthon;Food Chem,2003

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2. Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum);LWT;2022-12

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4. Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice;Journal of Food Processing and Preservation;2019-12-30

5. Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability;Food and Bioproducts Processing;2019-11

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