Manothermosonication of foods and food-resembling systems: Effect on nutrient content and nonenzymatic browning

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 483-489

  Vercet, Antonio ^a   Burgos, Justino ^a   López Buesa, Pascual ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Heat treatment; Manothermosonication; Nonenzymatic browning; Ultrasound; Vitamins

Indexed keywords

ASCORBIC ACID; CAROTENOID; MILK; RIBOFLAVIN; THIAMINE; VITAMIN;

ANIMAL; ARTICLE; BEVERAGE; CHEMICAL COMPOSITION; CITRUS FRUIT; ENZYME INACTIVATION; FOOD PRESERVATION; FOOD PROCESSING; GLYCATION; HEAT; HEAT TREATMENT; NUTRIENT; NUTRITIONAL VALUE; POLYMERIZATION; PRESSURE; ULTRASOUND;

ANIMALS; ASCORBIC ACID; BEVERAGES; CAROTENOIDS; CITRUS; FOOD PRESERVATION; HEAT; MAILLARD REACTION; MILK; NUTRITIVE VALUE; PRESSURE; RIBOFLAVIN; SONICATION; THIAMINE;

ANIMALIA; CITRUS;

EID: 0035134985     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000438i     Document Type: Article

References (4)

1. López, P.; Sala, F. J.; de la Fuente, J. L.; Condón, S.; Raso, J.; Burgos, J. Inactivation of peroxidase, lipoxygenase and polyphenol oxidase by manothermosonication. J. Agric. Food Chem. 1994, 42, 252-256.
2. Sala, F. J.; Burgos, J.; Condon, S.; Lopez, P.; Raso, J. Effect of heat and ultrasounds on microorganisms and enzymes. In New Methods of Food Preservation; Gould, G. W., Ed.; Blackie: Glasgow, U.K., 1996; pp 176-204.
3. Burgos, J. Manothermosonication. In Encyclopedia of Food Microbiology; Robinson, R. K., Batt, C. A., Patel, P. D., Eds.; Academic Press: New York, 1999; pp 1462-1469.
4. Vercet, A.; López, P.; Burgos, J. Inactivation of heat-resistant lipase and protease from Pseudomonas fluorescens by manothermosonication. J. Dairy Sci. 1997, 80, 29-36.