Inactivation kinetics of polygalacturonase in tomato juice

Authors: Fachin D.; Van Loey A.M.; Ly Nguyen B.; Verlent I.; Indrawati; Hendrickx M.E.

Source: Innovative Food Science and Emerging Technologies, Volume 4, Number 2, June 2003 , pp. 135-142(8)

Publisher: Elsevier

Keywords: Tomato; Polygalacturonase; High-pressure; Thermal; Kinetics

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1016/S1466-8564(02)00090-5

Affiliations: 1: Laboratory of Food Technology, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B- 3001, , Leuven, Belgium

Publication date: 2003-06-01

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food
• By this author: Fachin D. ;  Van Loey A.M. ;  Ly Nguyen B. ;  Verlent I. ;  Indrawati ;  Hendrickx M.E.

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