Thermal inactivation kinetics of peroxidase in coriander leaves

Food and Bioprocess Technology

Volumn 1, Issue 2, 2008, Pages 187-195

  Rudra, S G ^a   Shivhare, U S ^b   Basu, S ^b   Sarkar, B C ^c  

^a Delhi University ^*  (India)

^b PANJAB UNIVERSITY   (India)

^c SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Blanching; Coriander; Heat treatment; Modeling; Peroxidase

Indexed keywords

ARRHENIUS RELATIONSHIP; BEST MODEL; CORIANDER; CORIANDER LEAVES; CRITICAL FACTORS; ENZYME INACTIVATION; FIRST-ORDER MODELS; INACTIVATION KINETICS; ISOTHERMAL DATA; RATE PARAMETERS; TEMPERATURE DEPENDENCE; TEMPERATURE RANGE; THERMAL INACTIVATION;

ENZYMES; HEAT TREATMENT; KINETIC PARAMETERS;

BLANCHING;

CORIANDRUM SATIVUM;

EID: 57649159178     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0013-2     Document Type: Article

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