Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

International Journal of Food Science and Technology

Volumn 53, Issue 2, 2018, Pages 347-355

  Jaramillo Sánchez, Gabriela M ^a,b   Garcia Loredo, Analia B ^b,c   Contigiani, Eunice V ^a,b   Gómez, Paula L ^a,b   Alzamora, Stella M ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Deteriorative enzymes; first order and Weibull models; inactivation kinetics; ozone; peach juice

Indexed keywords

ENZYMES; FRUITS; KINETICS; MEAN SQUARE ERROR;

INACTIVATION KINETICS; OZONE CONCENTRATION; PEACH JUICE; PEROXIDASE (POD); POLYPHENOL OXIDASE; ROOT MEAN SQUARE ERRORS; SCHWARZ CRITERION; WEIBULL MODELS;

OZONE;

EID: 85029488570     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13591     Document Type: Article

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