Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food-Processing Technologies Part 3: Ultrasonic Processing

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 2, 2015, Pages 147-158

  Shiferaw Terefe, Netsanet ^a   Buckow, Roman ^a   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

Author keywords

enzyme inactivation; enzyme inactivation kinetics; lipoxygenase; pectin methylesterase; peroxidase; polygalacturonase; polyphenol oxidase; Ultrasonic processing

Indexed keywords

FOOD PRESERVATION; MICROORGANISMS; THERMOACOUSTICS; ULTRASONICS;

ENZYME INACTIVATION; LIPOXYGENASES; PECTIN METHYLESTERASE; PEROXIDASE; POLYGALACTURONASE; POLYPHENOL OXIDASE; ULTRASONIC PROCESSING;

ENZYMES;

CARBOXYLESTERASE; CATECHOL OXIDASE; LIPOXYGENASE; PECTINESTERASE; PEROXIDASE; POLYGALACTURONASE;

EDIBLE PLANT; ENZYME ACTIVATION; ENZYME STABILITY; ENZYMOLOGY; FOOD HANDLING; HEAT; KINETICS; METABOLISM; PROCEDURES; ULTRASOUND;

CARBOXYLIC ESTER HYDROLASES; CATECHOL OXIDASE; ENZYME ACTIVATION; ENZYME STABILITY; FOOD HANDLING; HOT TEMPERATURE; KINETICS; LIPOXYGENASE; PEROXIDASE; PLANTS, EDIBLE; POLYGALACTURONASE; ULTRASONIC WAVES;

EID: 84906505558     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.586134     Document Type: Article

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