THERMOKINETIC MODELING OF PEROXIDASE INACTIVATION DURING BLANCHING-COOLING OF CORN ON THE COB

被引：21

作者：

LUNA, JA ^{[1
]}

GARROTE, RL ^{[1
]}

BRESSAN, JA ^{[1
]}

机构：

[1] UNIV NACL LITORAL,ITA,RA-3000 SANTA FE,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10855.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：141 / 145

页数：5

共 18 条

[11] HEAT INACTIVATION OF PEROXIDASE IN CORN-ON-THE-COB [J].

LEE, YC ;

HAMMES, JK .

LENZ, MK ;

LUND, DB .

[13]

LENZ MK, 1980, FOOD TECHNOL-CHICAGO, V34, P51

[14]

LING AC, 1978, J FOOD SCI, V43, P1307, DOI 10.1111/j.1365-2621.1978.tb15295.x

[15]

SINGH RP, 1980, FOOD PROCESS ENG, V1, P70

[16]

SVENSSON S G, 1974, Lebensmittel-Wissenschaft and Technologie, V7, P145

[17] QUANTITATIVE DETERMINATION OF PEROXIDASE IN SWEET CORN [J].

VETTER, JL ;

STEINBERG, MP ;

NELSON, AI .

[18] KINETIC STUDIES ON HEAT INACTIVATION OF PEROXIDASE IN SWEET CORN [J].

YAMAMOTO, HY ;

NELSON, AI ;

STEINBERG, MP .