Effects of high-pressure processing on enzyme activity in meat, fish, and egg

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Effects of high-pressure processing on enzyme activity in meat, fish, and egg. / Olsen, Karsten; Bolumar, Tomas; Rode, Tone Mari; Orlien, Vibeke.

Effect of High-Pressure Technologies on Enzymes: Science and Applications. red. / Bruno Ricardo de Castro Leite Júnior; Alline Artigiani Lima Tribst. Elsevier, 2023. s. 241-267 (Foundations and Frontiers in Enzymology).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Olsen, K, Bolumar, T, Rode, TM & Orlien, V 2023, Effects of high-pressure processing on enzyme activity in meat, fish, and egg. i BR de Castro Leite Júnior & AAL Tribst (red), Effect of High-Pressure Technologies on Enzymes: Science and Applications. Elsevier, Foundations and Frontiers in Enzymology, s. 241-267. https://doi.org/10.1016/B978-0-323-98386-0.00003-8

APA

Olsen, K., Bolumar, T., Rode, T. M., & Orlien, V. (2023). Effects of high-pressure processing on enzyme activity in meat, fish, and egg. I B. R. de Castro Leite Júnior, & A. A. L. Tribst (red.), Effect of High-Pressure Technologies on Enzymes: Science and Applications (s. 241-267). Elsevier. Foundations and Frontiers in Enzymology https://doi.org/10.1016/B978-0-323-98386-0.00003-8

Vancouver

Olsen K, Bolumar T, Rode TM, Orlien V. Effects of high-pressure processing on enzyme activity in meat, fish, and egg. I de Castro Leite Júnior BR, Tribst AAL, red., Effect of High-Pressure Technologies on Enzymes: Science and Applications. Elsevier. 2023. s. 241-267. (Foundations and Frontiers in Enzymology). https://doi.org/10.1016/B978-0-323-98386-0.00003-8

Author

Olsen, Karsten ; Bolumar, Tomas ; Rode, Tone Mari ; Orlien, Vibeke. / Effects of high-pressure processing on enzyme activity in meat, fish, and egg. Effect of High-Pressure Technologies on Enzymes: Science and Applications. red. / Bruno Ricardo de Castro Leite Júnior ; Alline Artigiani Lima Tribst. Elsevier, 2023. s. 241-267 (Foundations and Frontiers in Enzymology).

Bibtex

@inbook{675a18e7f6ee4f0bb3bd4909993a4d94,
title = "Effects of high-pressure processing on enzyme activity in meat, fish, and egg",
abstract = "This chapter reviews the high-pressure effect on the endogenous enzymes found separately in (mammal) meat, fish, and eggs. The chapter is divided into three sections covering the enzymes important for lipolysis, proteolysis, lipid oxidation, or other activities in each of these food types. Each section starts with a short presentation of the enzymes of relevance, followed by a review of the main results found in the scientific literature. This review shows that although no general conclusion on the relationship between pressure-induced enzyme modification and enzyme activity may be drawn, considerable scientific knowledge is available, providing a solid basis for further investigations and potential practical uses of HP processing of meat, fish, and eggs.",
author = "Karsten Olsen and Tomas Bolumar and Rode, {Tone Mari} and Vibeke Orlien",
year = "2023",
doi = "10.1016/B978-0-323-98386-0.00003-8",
language = "English",
isbn = "9780323983860",
series = "Foundations and Frontiers in Enzymology",
pages = "241--267",
editor = "{de Castro Leite J{\'u}nior}, {Bruno Ricardo} and Tribst, {Alline Artigiani Lima}",
booktitle = "Effect of High-Pressure Technologies on Enzymes",
publisher = "Elsevier",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - Effects of high-pressure processing on enzyme activity in meat, fish, and egg

AU - Olsen, Karsten

AU - Bolumar, Tomas

AU - Rode, Tone Mari

AU - Orlien, Vibeke

PY - 2023

Y1 - 2023

N2 - This chapter reviews the high-pressure effect on the endogenous enzymes found separately in (mammal) meat, fish, and eggs. The chapter is divided into three sections covering the enzymes important for lipolysis, proteolysis, lipid oxidation, or other activities in each of these food types. Each section starts with a short presentation of the enzymes of relevance, followed by a review of the main results found in the scientific literature. This review shows that although no general conclusion on the relationship between pressure-induced enzyme modification and enzyme activity may be drawn, considerable scientific knowledge is available, providing a solid basis for further investigations and potential practical uses of HP processing of meat, fish, and eggs.

AB - This chapter reviews the high-pressure effect on the endogenous enzymes found separately in (mammal) meat, fish, and eggs. The chapter is divided into three sections covering the enzymes important for lipolysis, proteolysis, lipid oxidation, or other activities in each of these food types. Each section starts with a short presentation of the enzymes of relevance, followed by a review of the main results found in the scientific literature. This review shows that although no general conclusion on the relationship between pressure-induced enzyme modification and enzyme activity may be drawn, considerable scientific knowledge is available, providing a solid basis for further investigations and potential practical uses of HP processing of meat, fish, and eggs.

U2 - 10.1016/B978-0-323-98386-0.00003-8

DO - 10.1016/B978-0-323-98386-0.00003-8

M3 - Book chapter

SN - 9780323983860

T3 - Foundations and Frontiers in Enzymology

SP - 241

EP - 267

BT - Effect of High-Pressure Technologies on Enzymes

A2 - de Castro Leite Júnior, Bruno Ricardo

A2 - Tribst, Alline Artigiani Lima

PB - Elsevier

ER -

ID: 342664515