Manothermosonication of Foods and Food-Resembling Systems: Effect on Nutrient Content and Nonenzymatic Browning-Reference-Cited by-同舟云学术

Manothermosonication of Foods and Food-Resembling Systems: Effect on Nutrient Content and Nonenzymatic Browning

Published:2000-12-22 Issue:1 Volume:49 Page:483-489
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vercet Antonio¹,Burgos Justino¹,López-Buesa Pascual¹

Affiliation:

1. Laboratorio de Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000438i

Reference55 articles.

1. Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication

2. Burgos, J. Manothermosonication. InEncyclopedia of FoodMicrobiology; Robinson, R. K., Batt, C. A., Patel, P. D., Eds.; Academic Press: New York, 1999; pp 1462−1469.

3. Inactivation of Heat-Resistant Lipase and Protease from Pseudomonas fluorescens by Manothermosonication

4. Psychrotrophs and their enzymes in milk and dairy products: Quality aspects

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