Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin-Reference-Cited by-同舟云学术

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Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin

Published:2023-06 Issue: Volume:347 Page:111449
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Abril B.,Contreras M.,Bou R.,Llauger M.,García-Pérez J.V.,Benedito J.

Funder

Ministerio de Economía y Competitividad

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation;Abril;Ultrason. Sonochem.,2021

2. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound;Ahmad-Qasem;Innovat. Food Sci. Emerg. Technol.,2013

3. The yield of peptides and amino acids following acid hydrolysis of haemoglobin from porcine blood;Alvarez;Anim. Prod. Sci.,2012

4. An investigation of lipase catalysed sonochemical synthesis: A review;Bansode;Ultrasonics Sonochemistry,2017

5. Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork;Becker;Food Chem.,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Strategies for Porcine Liver Valorization as a Source of Food Ingredients;Current Food Science and Technology Reports;2024-08-06

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