Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves-Reference-Cited by-同舟云学术

Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves

Published:2015-12-07 Issue:1 Volume:81 Page:E56-E64
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wawire Michael¹,Oey Indrawati²,Mathooko Francis M.³,Njoroge Charles K.¹,Shitanda Douglas⁴,Hendrickx Marc⁵

Affiliation:

1. Dept. of Food Science and Technology; Faculty of Agriculture; Jomo-Kenyatta Univ. of Agriculture and Technology; P.O. Box 62000 Nairobi 00200 Kenya

2. Dept. of Food Science; Univ. of Otago; P.O. Box 56 Dunedin 9054 New Zealand

3. Dept. of Food Science and Technology; Machakos Univ. College, P.O. BOX 136-90100 Machakos Kenya

4. The Co-operative Univ. College of Kenya; P.O. Box 24814-502 Karen Nairobi Kenya

5. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems (M S); Katholieke Univ. Leuven; Kasteelpark Arenberg 22 box 2457 3001 Heverlee Belgium

Publisher

Wiley

Subject

Food Science

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