143 research outputs found
Food science: basic research for technological progress. Proceedings of the symposium in honour of Professor W. Pilnik, Wageningen, 1988.
Inactivation of peroxidase, pectinesterase and alkaline phosphatase in polymers as a model for irradiation of dried foodstuffs
This thesis consists of a summary only of 6 refereed scientific papers published in Lebensmittel -Wissenschaft und -Technologie 3, 37-40 (1970); 4, 24-26, 93-96, 158-162, 196-200 (1971); 5, 128-131 (1972).Aqueous solutions containing an enzyme (peroxidase, alkaline phosphatase, pectinesterase) and a polymer (carboxymethylcellulose, soluble starch, poIyvinylpyrrolidone, sodium pectate) were freeze-dried. The systems thus obtained were incubated over saturated salt solutions at various levels of water activity. They were then irradiated by an electron generator. The storage and radiation sensitivity of the enzymes depended on the polymer used in the model, the enzyme concentration, the humidity and the pH
Effects of types I, II and III antioxidants on phospholipid oxidation in a meat model for warmed over flavour.
The bitterness of peptic soy protein hydrolysates related to the weight distribution of the peptides
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