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Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species
(Wiley Blackwell Publishing, Inc, 2017-06)
Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a ...
Kinetic studies on veratryl alcohol transformation by horseradish peroxidase
(Elsevier Science IncNew YorkEUA, 2001)
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone
(Wiley Blackwell Publishing, Inc, 2018-02)
The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also ...
Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability
(Institution of Chemical Engineers, 2019-11)
The finite element numerical method was applied to simulate heat transfer processes (heating, cooling and freezing) in irregular domains during the production of precooked frozen Brussels sprouts; the effect of temperature ...
Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing
(ELSEVIER SCI LTD, 2008)
The inactivation kinetics of enzymes polyphenol oxidase (PPO) and peroxidase (POD) was studied for the batch (discontinuous) microwave treatment of green coconut water. Inactivation of commercial PPO and POD added to sterile ...
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
(WILEY-BLACKWELL PUBLISHING, INC, 2009)
P>Coconut water is an isotonic beverage naturally obtained from the green coconut. After extracted and exposed to air, it is rapidly degraded by enzymes peroxidase (POD) and polyphenoloxidase (PPO). To study the effect of ...