Enzyme Activity in Frozen Vegetable Tissue

  1. F. F. Nord
  1. M. A. Joslyn

Published Online: 22 NOV 2006

DOI: 10.1002/9780470122549.ch11

Advances in Enzymology and Related Areas of Molecular Biology, Volume 9

Advances in Enzymology and Related Areas of Molecular Biology, Volume 9

How to Cite

Joslyn, M. A. (1949) Enzyme Activity in Frozen Vegetable Tissue, in Advances in Enzymology and Related Areas of Molecular Biology, Volume 9 (ed F. F. Nord), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470122549.ch11

Editor Information

  1. Fordham University, New York, N. Y.

Author Information

  1. Berkeley, California

Publication History

  1. Published Online: 22 NOV 2006
  2. Published Print: 1 JAN 1949

ISBN Information

Print ISBN: 9780470124949

Online ISBN: 9780470122549

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Keywords:

  • enzyme activity;
  • frozen vegetable tissue;
  • flavor changes;
  • flavor retention;
  • scalding efficiency

Summary

  • Introduction

  • Evidence for the Enzymic Nature of Flavor Changes

  • Effect of Freezing on Enzyme Activity

  • Scalding as a Pretreatment for Flavor Retention

  • Catalase Activity as an Index of Scalding Efficiency

  • Peroxidase Activity as an Index of Scalding Efficiency