| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277350 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠A new enzymatic TTI prototype was developed using laccase. ⺠The laccase TTI regularly changed in color according to zero-order reaction kinetics. ⺠The activation energy (Ea) of the laccase TTI ranged from 43.9 to 46.9 kJ/mol. ⺠The Ea can cover food quality changes such as enzymatic changes, hydrolysis, and lipid oxidation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Keehyuk Kim, Eunji Kim, Seung Ju Lee,