kw.\*:("Enzymatic inactivation")
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Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconutTAN, Thuan-Chew; CHENG, Lai-Hoong; BHAT, Rajeev et al.Food chemistry. 2014, Vol 142, pp 121-128, issn 0308-8146, 8 p.Article
Molecular basis of bacterial resistance to chloramphenicol and florfenicolSCHWARZ, Stefan; KEHRENBERG, Corinna; DOUBLET, Benoit et al.FEMS microbiology reviews. 2004, Vol 28, Num 5, pp 519-542, issn 0168-6445, 24 p.Article
Mathematical model of heat transfer and enzyme inactivation in an integrated blancher coolerARROQUI, C; LOPEZ, A; ESNOZ, A et al.Journal of food engineering. 2003, Vol 58, Num 3, pp 215-225, issn 0260-8774, 11 p.Article
Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditionsFANTE, Luciane; ZAPATA NORENA, Caciano Pelayo.Journal of food engineering. 2012, Vol 108, Num 3, pp 436-443, issn 0260-8774, 8 p.Article
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymesDE LEONARDIS, Antonella; LUSTRATO, Giuseppe; MACCIOLA, Vincenzo et al.European food research & technology (Print). 2010, Vol 231, Num 4, pp 603-610, issn 1438-2377, 8 p.Article
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) waterMURASAKI-ALIBERTI, Nathalia Da C; DA SILVA, Rodrigo M. S; GUT, Jorge A. W et al.International journal of food science & technology. 2009, Vol 44, Num 12, pp 2662-2668, issn 0950-5423, 7 p.Article