The stability of almond β-glucosidase during combined high pressure-thermal processing: A kinetic study

Applied Microbiology and Biotechnology

Volumn 97, Issue 7, 2013, Pages 2917-2928

  Terefe, Netsanet Shiferaw ^a   Sheean, Paul ^a   Fernando, Susil ^a   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

Author keywords

Glucosidase; Almond; High pressure inactivation kinetics; High pressure processing; Kinetic modelling; Thermal inactivation kinetics

Indexed keywords

ALMOND; GLUCOSIDASE; HIGH PRESSURE PROCESSING; INACTIVATION KINETICS; KINETIC MODELLING; THERMAL INACTIVATION;

ACTIVATION ENERGY; ATMOSPHERIC PRESSURE; ENZYMES; KINETIC THEORY; RATE CONSTANTS; STABILIZATION;

KINETICS;

BETA GLUCOSIDASE;

FRUIT; HIGH PRESSURE; REACTION KINETICS; TEMPERATURE EFFECT; VOLUME;

ALMOND; ARTICLE; ATMOSPHERIC PRESSURE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME STABILITY; KINETICS; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY;

BETA-GLUCOSIDASE; ENZYME STABILITY; HOT TEMPERATURE; HYDROSTATIC PRESSURE; PRUNUS; TIME FACTORS;

PRUNUS DULCIS;

EID: 84876668182     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-012-4162-5     Document Type: Article

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