Thermostability of soluble and bound peroxidases from artichoke and a mathematical model of its inactivation kinetics

Food Technology and Biotechnology

Volumn 45, Issue 4, 2007, Pages 367-373

  Sergio, Lucrezia ^a   Pieralice, Maria ^a   Di Venere, Donato ^a   Cardinali, Angela ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Artichoke; Blanching; Kinetic parameters; Mathematical model; Peroxidase; Thermal inactivation

Indexed keywords

ARTICHOKE; HEAT SENSITIVITY; HEAT STABILITY; INACTIVATION KINETICS; PEROXIDASE; PEROXIDASE (POD); SERIES-TYPE; THERMAL INACTIVATION;

ACTIVATION ENERGY; BLANCHING; KINETIC PARAMETERS; KINETICS;

MATHEMATICAL MODELS;

CYNARA SCOLYMUS;

EID: 40749121309     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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