Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields

European Food Research and Technology

Volumn 217, Issue 1, 2003, Pages 43-48

  Giner, Joaquín ^a   Gimeno, Vicente ^a   Palomes, Montserrat ^a   Barbosa Cánovas, Gustavo V ^b   Martín, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

High intensity pulsed electric field; Inactivation; Kinetics; Polygalacturonase

Indexed keywords

ELECTRIC FIELD EFFECTS; ENZYMES; FRUITS; HEAT TREATMENT; RATE CONSTANTS; SOLUTIONS; SYNTHESIS (CHEMICAL);

HIGH INTENSITY PULSED ELECTRIC FIELDS; POLYGALACTURONASE;

FOOD PRODUCTS;

MUS;

EID: 1542708218     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0688-1     Document Type: Article

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