Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes

Food Chemistry

Volumn 76, Issue 4, 2002, Pages 423-430

  Burin, L ^a   Buera, M P ^a   Hough, G ^b   Chirife, J ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

Author keywords

galactosidase; Dehydrated dairy products; Enzyme stability; Glass transition; Non enzymatic browning: Collapse

Indexed keywords

BETA GALACTOSIDASE; LACTOSE; MILK PROTEIN;

ARTICLE; DAIRY PRODUCT; DEHYDRATION; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME STABILITY; HEAT TOLERANCE; PHYSICAL CHEMISTRY; STORAGE TEMPERATURE; TEMPERATURE;

EID: 0036183917     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00299-0     Document Type: Article

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