Advances in thermosonication for the inactivation of endogenous enzymes in foods

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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...

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Bibliographic Details
Main Authors:	Silva, Filipa V. Marques, Sulaiman, Alifdalino
Format:	Book Section
Language:	English
Published:	Academic Press 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/63042/ http://psasir.upm.edu.my/id/eprint/63042/1/Advances%20in%20thermosonication%20for%20the%20inactivation%20of%20endogenous%20enzymes%20in%20foods.pdf

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