Assessment of pasteurisation of edible insects using enzymatic tests (activity of alkaline phosphatase and lactoperoxidase) applied in dairy products

Industrialising edible insects goes along with quality control and hazard analysis and critical control points. One of those steps is assessing heat treatment. For the present contribution, the potential of enzymatic heat assessment tests used in the dairy industry (alkaline phosphatase and lactoper...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 8 vom: 08. Dez., Seite 699-704
1. Verfasser:	Grabowski, N T (VerfasserIn)
Weitere Verfasser:	Franco Olivas, J, Galván Lozano, D, Kehrenberg, C, Aguilar, D González
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Acrididae Alkaline phosphatase Gryllidae Tenebrionidae peroxidase Lactoperoxidase EC 1.11.1.- Alkaline Phosphatase EC 3.1.3.1