The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication-Reference-Cited by-同舟云学术

The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication

Published:1999-03 Issue:4 Volume:39 Page:401-407
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

De Gennaro L,Cavella S,Romano R,Masi P

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Synergism between ultrasonic waves and hydrogen peroxide in the killing of micro-organisms;Ahmed;Journal of Applied Bacteriology,1975

2. Ultrasonic distruption;Allinger;American Laboratory,1975

3. Ultrasonics: A tool to improve biocidal efficacy of sterilants or disifectants in hospital and dental practice;Boucher;Canadian Journal of Pharmacological Science,1979

4. Low frequency thermosonication of saccoromices cerevisiae suspensions: Effects of temperature and ultrasonic power;Ciccolini;Chemical Engineering Journal,1997

5. De Gennaro, L. (1996). Messa a punto e caratterizzazione di una metodologia ultrasonica per l’irradiazione di alimenti liquidi ai fini della loro stabilizzazione. Tesi di laurea in Scienze delle Preparazioni Alimentari. Facoltà di Agraria, Università degli Studi di Napoli, Federico II

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