Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady-state methods-Reference-Cited by-同舟云学术

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Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady-state methods

Published:2001-04 Issue:4 Volume:36 Page:377-385
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Garrote Raul L.,Silva Enrique R.,Bertone Ricardo A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00472.x/fullpdf

Reference34 articles.

1. The inactivation and regeneration of peroxidase in relation to the high temperature-short time processing of vegetables

2. 2 AOAC (1984 ).Official Methods of Analysis. Pp. 16, 608, 610, 882. Richmond: The William Byrd Press.

3. 3 A. Anderson (1994 ). Modelling of potato blanching . PhD Thesis. University of Lund.

4. 5 A.N. Califano (1981 ). Transferencia de calor y materia durante el escaldado de papas . PhD Thesis. Universidad Nacional de La Plata, Argentina.

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