Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 152-156

  Soysal, Çiǧdem ^a   Söylemez, Zerrin ^a   Bozoǧlu, Faruk ^b  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Carrot; High hydrostatic pressure; Peroxidase; Temperature

Indexed keywords

BIOLOGICAL MATERIALS PRESERVATION; CATALYSIS; ENZYME IMMOBILIZATION; ENZYMES; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MICROORGANISMS; PH EFFECTS; PROTEINS; VITAMINS;

CARROTS; ENZYME INACTIVATIONS; HIGH HYDROSTATIC PRESSURES; MONOMERIC ENZYMES; PEROXIDASE;

FOOD PRODUCTS;

DAUCUS CAROTA;

EID: 21244483579     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0815-z     Document Type: Article

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