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Article: Reports from University of Lleida highlight recent research in food science.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to a study from Spain, "The influence of high-intensity pulsed electric field (HIPEF) parameters, namely, pulse frequency, pulse width, and polarity on tomato juice lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities was studied using a response surface methodology. Samples were subjected to square-shaped pulses of 35 kV/cm for 1000 mu s, with pulse width ranging from 1 to 7 mu s at frequencies from 50 to 250 Hz, either in monopolar or bipolar mode."
"Tomato LOX was more resistant to HIPEF than HPL within the range of assayed conditions. An increase in frequency or pulse width resulted in a decrease of both residual LOX (RA(LOX)) and HPL ...
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