Enzyme Degradation during Drying Processes
- 1 January 1980
- book chapter
- Published by Springer Nature
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Theoretical study of the inactivation of phosphatase during spray drying of skim-milkChemical Engineering Science, 1979
- Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juiceInternational Journal of Food Science & Technology, 1977
- HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICESJournal of Food Science, 1976
- Effect of Temperature on Water Vapor Sorption by Dries Milk PowdersJournal of Dairy Science, 1970
- Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved ProductsPublished by Elsevier ,1969
- Thermisch bedingte Aktivitätsänderungen bei Enzymen 1. Mitt. Lipase, Acetylesterase, Peroxydase und Lipoxydase von GetreideproduktenMolecular Nutrition & Food Research, 1967
- Heat Sensitivity of Pectinesterase Activity in Papaya Purée and of Catalase‐Like Activity in Passion Fruit JuiceJournal of Food Science, 1965
- Enzymic Reactions in Foods of Low Moisture ContentPublished by Elsevier ,1963
- Stability of Spinach Catalase.Journal of Food Science, 1962
- THERMAL INACTIVATION OF PECTOLYTIC ENZYMES USED IN THE CLARIFICATION OF APPLE JUICEaJournal of Food Science, 1953