HTST Inactivation of Peroxidase in a Computer-Controlled Reactor-Reference-Cited by-同舟云学术

HTST Inactivation of Peroxidase in a Computer-Controlled Reactor

Published:1985-05 Issue:3 Volume:50 Page:674-677
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DAVID JAIRUS R. D.,SHOEMAKER C. F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13770.x/fullpdf

Reference10 articles.

1. J.R.D. David, and R.L. Merson , 1984 . Reactor for measuring kinetic parameters for thermal processing at high temperatures: 1 Heat transfer studies (In preparation).

2. CHARACTERIZATION OF TIME DEPENDENT FLOW PROPERTIES OF MAYONNAISE UNDER STEADY SHEAR

3. SOME FACTORS AFFECTING RATES OF HEAT INACTIVATION AND REACTIVATION OF HORSERADISH PEROXIDASE

4. J.E.W. McConnel, 1956 . Enzymes-heat resistance and regeneration. Review of literature on thermal inactivation of enzymes in foods. Natl. Canners Assoc. Publ. D-252, May 25.

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2. High-Temperature Short-Time Inactivation of Peroxidase by Direct Heating with a Five-Channel Computer-Controlled Thermoresistometer†;Journal of Food Protection;1997-08-01

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