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Determination of the activity of enzymes used as indicator in heat treatment.

Uygulamada indikatör olarak kullanilan bazi enzimlerin aktivitelerinin belirlenmesi.

Author(s) : YEMENICIOGLU A., CEMEROGLU B.

Type of article: Article

Summary

Blanching is one of the most important processes affecting the quality of frozen vegetables. Therefore, the adequacy of blanching has to be controlled carefully. In the food industry this control has been carried out by means of some enzymes, i.e., peroxidase, lipoxygenase. In the article some assay methods for the determination of peroxidase and lipoxygenase activities are given.

Details

  • Original title: Uygulamada indikatör olarak kullanilan bazi enzimlerin aktivitelerinin belirlenmesi.
  • Record ID : 1999-3703
  • Languages: Turkish
  • Source: Gida Teknol. - vol. 3 - n. 8
  • Publication date: 1998/08
  • Document available for consultation in the library of the IIR headquarters only.

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