Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions

Food Biophysics

Volumn 9, Issue 3, 2014, Pages 260-266

  Neri, Lilia ^a   Pittia, Paola ^a   Di Mattia, Carla Daniela ^a   Bertolo, Gianni ^b   Mastrocola, Dino ^a   Sacchetti, Giampiero ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b CRA   (Italy)

Author keywords

Enzyme activity; Glass transition; Glucose; Horseradish peroxidase; Maltodextrin; Maltose; Trehalose; Viscosity; Water activity

Indexed keywords

ENZYME ACTIVITY; GLASS; GLASS TRANSITION; GLUCOSE; MALTOSE; MOLECULAR WEIGHT; POLYSACCHARIDES;

COMBINED EFFECT; ENZYMATIC ACTIVITIES; HIGH VISCOSITIES; HORSE-RADISH PEROXIDASE; MALTODEXTRINS; PEROXIDASE ACTIVITIES; TREHALOSE; WATER ACTIVITY;

VISCOSITY;

ARMORACIA RUSTICANA;

EID: 84905107087     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9348-1     Document Type: Article

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