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

International Journal of Food Science and Technology

Volumn 36, Issue 4, 2001, Pages 377-385

  Garrote, Raúl L ^a   Silva, Enrique R ^a   Bertone, Ricardo A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Blanching index; Enzymatic activity; Frozen vegetables; Heat transfer; Heating treatment

Indexed keywords

PHASEOLUS (ANGIOSPERM);

EID: 0035531431     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00472.x     Document Type: Article

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