Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation

Food and Bioprocess Technology

Volumn 11, Issue 5, 2018, Pages 1002-1011

  Gili, Renato D ^a,b   Penci, María Cecilia ^a,b   Torrez Irigoyen, Martín R ^c   Giner, Sergio A ^c   Ribotta, Pablo D ^a,b  

^a CONICET UNC ^*  (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Fluidisation; Lipase activity; Thermal kinetic inactivation; Tocopherols; Wheat germ

Indexed keywords

ACTIVATION ENERGY; FLUIDIZATION; KINETICS; MILLING (MACHINING); RATE CONSTANTS; STABILIZATION;

FIRST-ORDER KINETIC MODELS; HUMAN CONSUMPTION; LIPASE ACTIVITY; RESIDUAL ACTIVITY; THERMAL KINETICS; TOCOPHEROL CONTENTS; TOCOPHEROLS; WHEAT GERM;

FLUIDIZED BEDS;

EID: 85041925149     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-018-2069-6     Document Type: Article

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