Effect of ultrasonic processing on food enzymes of industrial importance
In the last decade power ultrasound has emerged as an alternative processing option to
conventional thermal approaches for pasteurisation and sterilisation of food products. While …
conventional thermal approaches for pasteurisation and sterilisation of food products. While …
The inactivation of enzymes by ultrasound—a review of potential mechanisms
The application of ultrasonic energy can inactivate many enzymes. The ultrasound shock
waves produce cavitation and acoustic streaming in the liquid medium, which generates …
waves produce cavitation and acoustic streaming in the liquid medium, which generates …
[HTML][HTML] Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability
The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity
ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical …
ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical …
Enhancing the activity of cellulase enzyme using ultrasonic irradiations
PB Subhedar, PR Gogate - Journal of Molecular Catalysis B: Enzymatic, 2014 - Elsevier
The present work investigates the effect of low intensity ultrasonic irradiation on the cellulase
activity. The effect on the kinetic and thermodynamic parameters as well as the molecular …
activity. The effect on the kinetic and thermodynamic parameters as well as the molecular …
[HTML][HTML] Recent developments in ultrasound approach for preservation of animal origin foods
Ultrasound is a contemporary non-thermal technology that is currently being extensively
evaluated for its potential to preserve highly perishable foods, while also contributing …
evaluated for its potential to preserve highly perishable foods, while also contributing …
Ultrasound processing of fluid foods
Publisher Summary This chapter outlines the effects of ultrasound on inactivation of both
microorganisms and enzymes in liquid foods along with quality and nutritional changes …
microorganisms and enzymes in liquid foods along with quality and nutritional changes …
Ultrasound in enzyme activation and inactivation
R Mawson, M Gamage, NS Terefe… - Ultrasound technologies for …, 2010 - Springer
As discussed in previous chapters, most effects due to ultrasound arise from cavitation
events, in particular, collapsing cavitation bubbles. These collapsing bubbles generate very …
events, in particular, collapsing cavitation bubbles. These collapsing bubbles generate very …
Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of …
The effects of high-temperature short time (HTST), ultrasonication (US) and hydrodynamic
cavitation (HC) on physicochemical properties, alkaline phosphatase (ALP) activity …
cavitation (HC) on physicochemical properties, alkaline phosphatase (ALP) activity …
[HTML][HTML] Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage
The aim of the study was to determine whether thermosonication extends the shelf life of
ayran, an acidic milk drink. The effect of thermosonication at different temperatures (60, 70 …
ayran, an acidic milk drink. The effect of thermosonication at different temperatures (60, 70 …
[PDF][PDF] The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice
M Başlar, MF Ertugay - International journal of food science & …, 2013 - researchgate.net
Food and juice preservation methods typically involve one or more of thermal, freezing,
drying, concentration or fermentation technologies, or the use of preservatives, modified …
drying, concentration or fermentation technologies, or the use of preservatives, modified …