Inactivation of Peroxidase by Ultraviolet-Visible Irradiation: Effect of pH and Melanoidin Content

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3627-3633

  Falguera, Víctor ^a   Moulin, Anthony ^b   Thevenet, Laurent ^b   Ibarz, Albert ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b Spécialisation dans les industries alimentaires et biologiques   (France)

Author keywords

Irradiation; Kinetics; Melanoidin; Peroxidase; Ultraviolet

Indexed keywords

EFFECT OF PH; HORSE-RADISH PEROXIDASE; IRRADIATED SOLUTIONS; KINETIC MODELING; MELANOIDINS; PEROXIDASE; ULTRAVIOLET; WEIBULL EQUATIONS;

ENZYME KINETICS; ENZYMES; FRUIT JUICES; IRRADIATION; POSITIVE IONS;

RADIATION;

ARMORACIA RUSTICANA;

EID: 84886101672     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1019-y     Document Type: Article

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