Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage

Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage

The thermal inactivation kinetics by hot water blanching of peroxidase and polyphenol oxidase in long beans (Vigna sesquipedalis) was investigated. Kinetic parameters such as the inactivation rate constant, activation energy and decimal reduction time were also determined. Peroxidase exhibited a bip...

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Bibliographic Details
Main Authors: Lee Ting Hun, Shalom Wangrangsimakul, Waseem A. Wani, Ee Ling Yong, Ardawati Adnan, Eddie Ti Tjih Ta
Format: บทความวารสาร
Language:English
Published: Science Faculty of Chiang Mai University 2019
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8276
http://cmuir.cmu.ac.th/jspui/handle/6653943832/63910
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Institution: Chiang Mai University
Language: English

Internet

http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8276
http://cmuir.cmu.ac.th/jspui/handle/6653943832/63910

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