Advances in thermosonication for the inactivation of endogenous enzymes in foods
The main objective of food pasteurization is to inactivate pathogens and reduce spoilage organisms. For certain foods (e.g. orange juice) and in particular with emerging non-thermal technologies such as ultrasound and high pressure processing, endogenous and deteriorative enzymes can be very resista...
| Príomhchruthaitheoirí: | , |
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| Formáid: | Book Section |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Academic Press
2017
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| Rochtain ar líne: | http://psasir.upm.edu.my/id/eprint/63042/1/Advances%20in%20thermosonication%20for%20the%20inactivation%20of%20endogenous%20enzymes%20in%20foods.pdf |