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European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1461-1465

Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

(5) Riener, Joerg a Noci, Francesco a Cronin, Denis A a Morgan, Desmond J a Lyng, James G a

a UNIVERSITY COLLEGE DUBLIN (Ireland)

Author keywords

Lipoxygenase; Pulsed electric field; Soya milk

Indexed keywords

ELECTRIC FIELDS; ELECTROMAGNETIC FIELD THEORY; ELECTROMAGNETIC FIELDS; ELECTROMAGNETISM; FOOD ADDITIVES; FOOD PRODUCTS PLANTS; PARAMETER ESTIMATION;

COMBINED EFFECTS; ELECTRIC FIELD STRENGTH; FIRST-ORDER KINETIC; INACTIVATION KINETICS; LABORATORY SCALE; LIPOXYGENASE; LOX ACTIVITY; PEF SYSTEM; PEF TREATMENT; PRE-HEATING; PRE-TREATMENT TEMPERATURE; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELDS; SOYA MILK; SQUARE WAVE; TREATMENT TIME;

ELECTRIC FIELD EFFECTS;

GLYCINE MAX;

EID: 49249104172 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-008-0868-0 Document Type: Article

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