Share

ENZYMIC INACTIVATION IN SPINACH AND POTATO: CATALASES, PEROXIDASES AND PHENOLASES.

[In Italian. / En italien.]

Author(s) : BIZZARI G., ANDREOTTI R., MASSINI R.

Type of article: Article

Summary

STUDY OF THERMORESISTANCE AND RECOVERY CHARACTERISTICS OF CATALASES, PEROXIDASES AND PHENOLASES IN POTATO AND SPINACH. CATALASE IS VERY THERMOLABILE. PHENOLASE IN POTATO AND PEROXIDASE IN SPINACH HAVE THE LONGEST LOG REDUCTION TIME. THE INACTIVATION OF PHENOLASE IS IRREVERSIBLE ; PEROXIDASE IS WELL REACTIVATED (SIGNIFICANCE IN INDUSTRIAL PROCESSING). BLANCHING DOES NOT SEEM ABSOLUTELY NECESSARY, EVEN IF IT IS GENERALLY RECOMMENDED. (Bull. bibliogr. CDIUPA, FR., 15, N.9, 1981/09, 159744.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-0151
  • Languages: Italian
  • Source: Ind. Conserve - vol. 56 - n. 2
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing