Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 423-429

  Rodrigo, Dolores ^a   Jolie, Ruben ^a   Loey, Ann Van ^a   Hendrickx, Marc ^a  

^a Faculty of Bioscience Engineering   (Belgium)

Author keywords

High pressure inactivation; Hydroperoxide lyase; Lipoxygenase; Thermal inactivation

Indexed keywords

FRUIT JUICES; FRUITS; THERMODYNAMIC STABILITY;

HIGH PRESSURE INACTIVATION; HYDROPEROXIDE LYASE; LIPOXYGENASE; THERMAL INACTIVATION;

ENZYMES;

ENZYMES; HIGH PRESSURE; PEROXIDES; THERMAL STABILITY; TOMATOES;

LYCOPERSICON ESCULENTUM;

EID: 33749326559     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.005     Document Type: Article

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