Use of ultrasound in food technology I: inactivation of peroxidase by thermosonication

Journal of Food Engineering

Volumn 39, Issue 4, 1999, Pages 401-407

  De Gennaro, L ^a   Cavella, S ^a   Romano, R ^a   Masi, P ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL OPERATIONS; ENZYMES; OXIDES; REDUCTION; SONOCHEMISTRY; TEMPERATURE; ULTRASONIC APPLICATIONS;

FOOD TECHNOLOGY; PEROXIDASE; SANITATION CHAMBER; THERMOSONICATION;

FOOD PROCESSING;

ARMORACIA RUSTICANA;

EID: 0032669502     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00028-X     Document Type: Article

References (16)

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