Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

详细信息    查看全文

• 作者：Meliza Lindsay Rojas^a ; Jú ; lia Hellmeister Trevilin^a ; Eduardo dos Santos Funcia^b ; Jorge Andrey Wilhelms Gut^b ; ^c ; Pedro Esteves Duarte Augusto^a ; ^{pedro.ed.augusto@usp.br}
• 关键词：Food processing ; Ultrasound technology ; Thermal processing ; Coconut water ; Enzyme inactivation
• 刊名：Ultrasonics Sonochemistry
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：36
• 期：Complete
• 页码：173-181
• 全文大小：1630 K
• 卷排序：36

文摘

The ultrasound (US) can reduce the peroxidase (POD) activity. The POD thermal inactivation was described by the Weibull model. The US pre-treatment reduced the POD thermal resistance. The US pre-treatment can achieve less severe thermal processing.