Borítókép a Strawberry Enzyme Inactivation by HPP - hoz
Könyv címe:

Strawberry Enzyme Inactivation by HPP

Models & Contours

LAP LAMBERT Academic Publishing (30.10.2012 )

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ISBN-13:

978-3-659-28733-6

ISBN-10:
3659287334
EAN:
9783659287336
Könyv nyelve:
angol
Ismertető:
Various enzymes in strawberry are responsible for undesirable changes and extremely short life of its products. Inactivation of these enzymes with minimally affecting the quality of highly nutritious strawberry product is the main concern of modern food industry. High pressure processing (HPP) has been established itself as a best alternative technique for producing fresh like food product. This book represents a research work for investigation of the effect of process parameters such as pressure, temperature and added sugar, on the inactivation of enzymes in strawberry puree during combined high pressure and temperature treatments. Furthermore, response surface model was proposed for each enzyme to describe the inactivation process. Pressure temperature contour plots were calculated from the models which will be very helpful in the industry to achieve fixed inactivation. Optimization was done to predict best processing condition. Hopefully this work will open the area for the researcher to find out the optimized HPP condition in presence of sugar for specific food product.
Kiadó:
LAP LAMBERT Academic Publishing
Weboldal:
https://www.lap-publishing.com/
Szerezte:
Snehasis Chakraborty, Hari Niwas Mishra, Dietrich Knorr
Oldalszám:
108
Kiadja:
30.10.2012
Raktárkészlet:
Raktáron
Kategória:
Mezőgazdaság, kertépítés, erdészet, halászat, élelmezés
Ár:
49,00 €
Kulcsszavak:
polyphenoloxidase, Pectinmethylesterase, Strawberry puree, Polygalacturonase, High Pressure Processing.

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