Zobrazeno 1 - 10
of 119
pro vyhledávání: '"C, Weemaes"'
Autor:
Kris Cornelis, Carine Soontjens, Marc Hendrickx, Kristien M. F. A. Reyns, Chris W. Michiels, C. Weemaes
Publikováno v:
International Journal of Food Microbiology. 56:199-210
Eight foodborne yeasts were screened for sensitivity to high-pressure (HP) inactivation under a limited number of pressure-temperature combinations. The most resistant strains were Zygoascus hellenicus and Zygosaccharomyces bailii. The latter was tak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10ca2111cefe23d5f0694dfba8918eaa
https://doi.org/10.1016/s0168-1605(00)00217-8
https://doi.org/10.1016/s0168-1605(00)00217-8
Publikováno v:
Journal of Food Processing and Preservation. 23:391-406
A study was carried out on the kinetics of thermal inactivation of pectinesterase (PE), extracted from the pulp of Valencia and Navel oranges. Moreover, the influence of intrinsic factors on the kinetics of Navel orange PE was investigated. In a citr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efb75f4b291d5ba6b1112e1f32a22478
https://doi.org/10.1111/j.1745-4549.1999.tb00393.x
https://doi.org/10.1111/j.1745-4549.1999.tb00393.x
Publikováno v:
ResearcherID
Degradation of chlorophyll in broccoli juice occurred at temperatures exceeding 60 degrees C. Chemical analysis revealed that degradation of chlorophyll a and b to pheophytin a and b, respectively, followed first-order kinetics and that chlorophyll a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ace0e32b44c8956bcef5a5fb1050482
https://doi.org/10.1021/jf980663o
https://doi.org/10.1021/jf980663o
Autor:
I. Van den Broeck, Linda R. Ludikhuyze, V. Ooms, Marc Hendrickx, A. Van Loey, Indrawati, C. Weemaes
Publikováno v:
ResearcherID
Broccoli juice greenness was marginally affected by pressure at low temperatures (30-40°C). At 800 MPa and slightly higher temperatures (50-60°C), first-order degradation of green color was observed. The greenness loss was suggested to be due to ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10eaf90348190f8b1df5f917e60b3298
https://doi.org/10.1111/j.1365-2621.1999.tb15072.x
https://doi.org/10.1111/j.1365-2621.1999.tb15072.x
Publikováno v:
ResearcherID
Irreversible combined pressure-temperature inactivation of the food quality related enzyme polyphenoloxidase was investigated. Inactivation rate constants (k) were obtained for about one hundred combinations of constant pressure (0.1-900 MPa) and tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e9d2b3434224255fc6087d4754ab185
https://doi.org/10.1002/(sici)1097-0290(19981105)60:3<292::aid-bit4>3.0.co
https://doi.org/10.1002/(sici)1097-0290(19981105)60:3<292::aid-bit4>3.0.co
Autor:
Marc Hendrickx, V. Ooms, Linda R. Ludikhuyze, Indrawati, C. Weemaes, A. Van Loey, Siegfried Denys, I. Van den Broeck
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:5289-5294
Heat and combined pressure−temperature degradation of chlorophyll in broccoli juice have been studied on a kinetic basis. A treatment at 100 °C and atmospheric pressure during 37 min resulted in a 90% decrease in total chlorophyll content of brocc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e7f308ca42f52f8f6033fdb4886d2bf
https://doi.org/10.1021/jf980505x
https://doi.org/10.1021/jf980505x
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:4074-4080
Both isothermal and isobaric−isothermal inactivation of soybean lipoxygenase (LOX) could be accurately described by a first-order kinetic model. Thermal inactivation of LOX at atmospheric pressure proceeded in the temperature range 60−70 °C, whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37153c9d8742c13b285fd97ccb9c090e
https://doi.org/10.1021/jf980256c
https://doi.org/10.1021/jf980256c
Publikováno v:
ResearcherID
In previous research, kinetics for irreversible inactivation of soybean lipoxygenase (LOX) by combined pressure and temperature have been thoroughly studied in the pressure range 0.1−650 MPa at tem...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8c117d5ed38c671a71cf6e6aea8d38c
https://doi.org/10.1021/jf9802575
https://doi.org/10.1021/jf9802575
Publikováno v:
ResearcherID
High-pressure and thermal inactivations of avocado polyphenol oxidase (PPO) were studied for enzyme systems with pH 4−8. Both pressure and temperature inactivation of the enzyme followed first-order kinetics in the pH range 5−8 but showed deviati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c09fe4423c8fe7337e4a64b18abd4b88
https://doi.org/10.1021/jf970902s
https://doi.org/10.1021/jf970902s
Publikováno v:
ResearcherID
An important issue in the application of high pressure technology in the food preservation/processing industry is regulatory approval, which focuses upon microbiological and toxicological safety of food products. High pressure preservation processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b18cc44357fd70037cf81828075e3ad
https://doi.org/10.1016/s0924-2244(98)00039-9
https://doi.org/10.1016/s0924-2244(98)00039-9