The effect of electric field on important food-processing enzymes: Comparison of inactivation kinetics under conventional and ohmic heating

Journal of Food Science

Volumn 69, Issue 9, 2004, Pages

  Castro, I ^a   Macedo, B ^a   Teixeira, J A ^a   Vicente, A A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Enzyme inactivation; Food processing; Ohmic heating; Time temperature integrators

Indexed keywords

EID: 10944226954     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09918.x     Document Type: Article

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