Inactivation kinetics of enzymes by using continuous treatment with microbubbles of supercritical carbon dioxide

Journal of Food Science

Volumn 66, Issue 5, 2001, Pages 694-697

  Yoshimura, T ^a   Shimoda, M ^a   Ishikawa, H ^a   Miyake, M ^b   Hayakawa, I ^a   Matsumoto, K ^a   Osajima, Y ^c  

^a KYUSHU UNIVERSITY   (Japan)

^b SHIMADZU CORPORATION   (Japan)

^c PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

Author keywords

Activation energy; Continuous method; D value; Enzyme inactivation; Supercritical carbon dioxide

Indexed keywords

ACID PROTEINASE; AMYLASE; BUBBLE COLUMN REACTOR; CARBON DIOXIDE; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); CONTINUOUS CULTURE; ENERGY METABOLISM; ENZYME INACTIVATION; FOOD ANALYSIS; HEAT TREATMENT; SUPERCRITICAL FLUID; TEMPERATURE;

EID: 0034877777     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04623.x     Document Type: Article

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