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Title: Effects of high pressure on enzymes related to food quality
Authors: Hendrickx, Marc ×
Ludikhuyze, Linda
Van den Broeck, Ilse
Weemaes, C #
Issue Date: Jan-1998
Publisher: Elsevier sci ltd
Series Title: Trends in food science & technology vol:9 issue:5 pages:197-203
Abstract: High-pressure processing has potential for food preservation purposes because it can inactivate microorganisms and enzymes. In order to implement this new technology in the food industry, we need to understand the mechanism and kinetics of pressure-induced degradation/denaturation/(in)activation of several food compounds (e.g. microorganisms, enzymes, nutrients) and the way in which the degradation/denaturation/(in)activation is influenced by other parameters (e.g. temperature, pH). This review is concerned with the factors influencing the effect of high pressure on enzymes related to food quality. (C) 1998 Elsevier Science Ltd. All rights reserved.
ISSN: 0924-2244
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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