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Loredana Dumitraşcu,Nicoleta Stănciuc,Silvius Stanciu,Gabriela Râpeanu 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Kinetic studies of alkaline phosphatase (ALP)thermal inactivation in different types of milk were conductedusing a new fluorimetric technique. Inactivation experimentswere performed in a temperature range of 60-72.5oC. Abiphasic model provided a good description of milk ALPthermal inactivation. The kinetic parameters k and Ea weredetermined for heat labile and heat resistant isoenzymefractions. The inactivation rate of the heat labile fractionwas faster in skim milk than in whole milk. The extent ofthermal inactivation was different and showed that ALP isless thermoresistant in bovine milk.
Ohmic Treatment of Apple Puree (Golden Delicious Variety) in Relation to Product Quality
Oana-Viorela Nistor,Nicoleta Stãnciuc,Doina Georgeta Andronoiu,Elisabeta Botez,Gabriel Dãnuţ Mocanu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
Inactivation of pectin methyl esterase was evaluated using thermal and ohmic treatments. Kinetics of enzyme inactivation in crude extracts during thermal treatment was described by a first order model yielding an activation energy of 202.52±25.86 kJ/mol. Pectin methylesterase was inactivated more rapidly by an ohmic treatment than by heating. A gradient of 25 V/cm was used to evaluate ohmic induced changes in color, reducing sugar concentrations, mineral and total polyphenolic contents, and rheological and morphological properties. A pseudo-plastic behavior was observed and the Power law was considered adequate to describe apple puree behavior. Minimal changes in physico-chemical parameters occurred. Ohmic treatment can be used in food processing and bioengineering for inactivation of quality-degrading enzymes and retention of health-related compounds and extension of the shelf-life.