The effect of different frequencies of ultrasound on the activity of horseradish peroxidase

LWT

Volumn 89, Issue , 2018, Pages 591-595

  Tsikrika, Konstantina ^a   Chu, Boon Seang ^a   Bremner, David H ^a   Lemos, M Adília ^a  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

Author keywords

Enzyme inactivation; Food enzymes; High frequency ultrasound; Peroxidase

Indexed keywords

ENZYMES; FOOD PRODUCTS; RATE CONSTANTS; SPECTROPHOTOMETRY; THERMAL PROCESSING (FOODS);

ENZYME INACTIVATION; FOOD ENZYMES; HIGH FREQUENCY ULTRASOUNDS; HORSE-RADISH PEROXIDASE; LOW-FREQUENCY ULTRASOUND; PEROXIDASE; SPECTRO-PHOTOMETRIC METHOD; ULTRASOUND TECHNOLOGY;

ULTRASONICS;

EID: 85034828701     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.11.021     Document Type: Article

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