文献类型： 外文期刊
作者： Li, Ying-Qiu 1 ; Chen, Qun 3 ; Liu, Xiu-He 1 ; Chen, Zheng-Xing 2 ;
作者机构： 1.Shandong Inst Light Ind, Sch Food & Bioengn, Jinan 250353, Peoples R China
2.Jiangnan Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214122, Peoples R China
3.Jilin Acad Agr Sci, Inst Anim Nutr, Gonzhuling 136100, Peoples R China
关键词： inactivation;pulsed electric fields;soybean lipoxygenase;kinetics model
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
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收录情况： SCI
摘要： The inactivation of soybean lipoxygenase by pulsed electric fields (PEF) was studied. Effects of PEF parameters (treatment time, pulse strength, pulse frequency and pulse width) were evaluated. Soymilk was exposed to pulsed strengths from 20 to 42 kV/cm f
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