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...
| Published in: | Chiang Mai Journal of Science |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Chiang Mai University
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85023748926&partnerID=40&md5=a91b992e9e4e471ffc854f533ae9033b |