An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110799
Abstract: Abstract This work evaluates the thermal inactivation of peroxidase and polyphenol oxidase of acai-berry pulp in a continuous pasteurization using a lab-scale pasteurizer with plate heat exchangers (PHEs). Experiments were carried-out at three different acai… read more here.
Keywords: polyphenol oxidase; heat exchangers; plate heat; inactivation peroxidase ... See more keywords
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13717
Abstract: 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 1st-order biphasic model for the… read more here.
Keywords: lipoxygenase; inactivation peroxidase; thermal inactivation; inactivation ... See more keywords