Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments
Author:
Affiliation:
1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
2. Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, China
Funder
National Key Research and Development Program of China
the China Postdoctoral Science Foundation
the Fundamental Research Funds for the Central Universities
the Natural Science Foundation of Jiangsu Province, Science, and Technology Department of Jiangsu Province, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2217268
Reference142 articles.
1. High-pressure processing in inactivation of Salmonella spp. in food products
2. Editorial overview: Engineering, evolving, and designing proteins
3. Pressurization technique: principles and impact on quality of meat and meat products
4. Production of ingredient type flavoured white enzyme modified cheese
5. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues
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