Enzyme inactivation kinetics: Coupled effects of temperature and moisture content

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 116-123

  Perdana, J ^a   Fox, M B ^b   Schutyser, M A I ^a   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Drying; Enzyme; Inactivation kinetics; Moisture content; Temperature

Indexed keywords

COUPLED EFFECT; CRITICAL POINTS; ENZYME INACTIVATION; GALACTOSIDASES; INACTIVATION KINETICS; INACTIVATION MECHANISMS; IRREVERSIBLE INACTIVATION; KINETIC MODELLING; KINETIC TRANSITION; MALTODEXTRINS; MATRIX; MOISTURE CONTENTS; OPTIMISATIONS; REVERSIBLE UNFOLDING; TEMPERATURE DEPENDENT;

DRYING; ENZYMES; MOISTURE DETERMINATION; TEMPERATURE;

KINETICS;

BETA GALACTOSIDASE; MALTODEXTRIN;

ARTICLE; ENZYME INACTIVATION; HEATING; MOISTURE; PROTEIN UNFOLDING; TEMPERATURE;

EID: 84857117509     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.080     Document Type: Article

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