Thermal inactivation kinetics and application of phospho- and galactolipid-degrading enzymes for evaluation of quality changes in frozen vegetables

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2241-2248

  Kim, Myo Jeong ^a   Oh, Jae Myung ^a   Cheon, Sang Hee ^a   Cheong, Tae Kyou ^b   Lee, Sang Hwa ^c   Choi, Eun Ok ^d   Lee, Hyeon Gyu ^e   Park, Cheon Seok ^f   Park, Kwan Hwa ^a  

^a Seoul National University   (South Korea)

^b YANBIAN UNIVERSITY   (China)

^c Seowon University   (South Korea)

^d Inha University   (South Korea)

^e Hanyang University   (South Korea)

^f Chonnam National University   (South Korea)

Author keywords

Blanching; Galactolipase; Lipid acyl hydrolases; Phospholipase C; Thermal inactivation

Indexed keywords

GALACTOLIPASE; GALACTOLIPIDS; GLYCOLIPID; HYDROLASE; PHOSPHATASE; PHOSPHOLIPASE A; PHOSPHOLIPASE C; PHOSPHOLIPASE D; PHOSPHOLIPID; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG;

ARTICLE; CARROT; ENZYME INACTIVATION; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYMOLOGY; FOOD FREEZING; FOOD HANDLING; FOOD STORAGE; HEAT; KINETICS; LIPOLYSIS; METABOLISM; QUALITY CONTROL; SPINACH; THERMODYNAMICS; THERMOSTABILITY; VEGETABLE;

FOOD HANDLING; GALACTOLIPIDS; GLYCOLIPIDS; HEAT; HYDROLASES; KINETICS; PHOSPHOLIPIDS; SUBSTRATE SPECIFICITY; VEGETABLES;

EID: 0034855155     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001379b     Document Type: Article

References (8)

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