Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation

The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45 °C. At lower pressures (

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Bibliographic Details
Published in:European food research & technology 2004, Vol.218 (2), p.152-156
Main Authors: SOYSAL, Cigdem, SÖYLEMEZ, Zerrin, BOZOGLU, Faruk
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Heat treatment
High temperature
Hydrostatic pressure
Inactivation
Temperature
Vegetables
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Description
Summary:The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45 °C. At lower pressures (
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-003-0815-z