Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects cau...

Full description

Bibliographic Details
Main Authors: Kaavya Rathnakumar, Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Anto Pradeep Raja Charles, Pratishtha Verma, Sarvesh Rustagi, Sweety Bharti, Anjineyulu Kothakota, Shahida Anusha Siddiqui, Jose Manuel Lorenzo, R. Pandiselvam
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Ultrasonics Sonochemistry
Subjects:
Catalytic activity
Protein
Polyphenol oxidase
Peroxidase
Kinetics
Food Safety
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723001190

Internet

http://www.sciencedirect.com/science/article/pii/S1350417723001190

Similar Items