Effect of ultrasound and temperature on tomato peroxidase

Ultrasonics Sonochemistry

Volumn 18, Issue 2, 2011, Pages 689-695

  Ercan, Songül Şahin ^a   Soysal, Çiĝdem ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Inactivation; Peroxidase; Regeneration; Tomato; Ultrasound; Vitamin C

Indexed keywords

ARRHENIUS PLOTS; BOND STRENGTH (CHEMICAL); ENZYME ACTIVITY; ULTRASONICS;

INACTIVATION; PEROXIDASE; REGENERATION; TOMATO; VITAMIN C;

FRUITS;

ASCORBIC ACID; ENZYME; PEROXIDASE; PLANT EXTRACT; TOMATO EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME KINETICS; HEAT TREATMENT; NONHUMAN; POWER SUPPLY; PRIORITY JOURNAL; REACTION TIME; REGENERATION; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; THERMOSTABILITY; TOMATO; ULTRASOUND;

EID: 78149364695     PISSN: 13504177     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2010.09.014     Document Type: Article

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