Uniformity of enzyme inactivation in a short-time high-pressure process

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 154-163

  Rauh, C ^a   Baars, A ^b   Delgado, A ^a  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b HOCHSCHULE BREMEN   (Germany)

Author keywords

Enzyme; High pressure; Inactivation; Process uniformity

Indexed keywords

CONCENTRATION (PROCESS); ENZYMES;

CHARACTERISTIC TIMES; ENZYME CONCENTRATIONS; ENZYME INACTIVATIONS; GLUCANASE; HIGH PRESSURE; HOLDING TIMES; INACTIVATION; INITIAL CONDITIONS; LIPOXYGENASE; NUMERICAL SIMULATIONS; PARAMETER CONSTELLATIONS; POLYPHENOL OXIDASES;

ENZYME ACTIVITY;

EID: 55249095501     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.019     Document Type: Article

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