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文章基本信息

  • 标题:The Effects of Enzyme Activation and Regeneration on Food Quality
  • 本地全文:下载
  • 作者:Ahmet Yemenicioğlu ; Bekir Cemeroğlu
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:1998
  • 卷号:23
  • 期号:6
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Activation and regeneration are intrinsic characteristics of enzymes, which may impair the quality of foods during processing and storage. The problems associated with these two phenomenon may be eliminated by the better understanding of their mechanisms and optimization of the processing conditions. In this article the intricate quality deteriorating reactions and mechanisms of activation and regeneration were discussed.
  • 关键词:Enzyme; activation; regeneration; quality loss
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