Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating: Influence of moderate electric field

In this study, a direct relationship between the Ea and the electric field is shown. Results demonstrated that the OH is an effective technology to inactivate tyrosinase, allowing it to be used in thermal process such as pasteurization or blanching.
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research