High Voltage Electrical Treatments To Improve the Protein Susceptibility to Enzymatic Hydrolysis-Reference-Cited by-同舟云学术

High Voltage Electrical Treatments To Improve the Protein Susceptibility to Enzymatic Hydrolysis

Published:2017-11-20 Issue:12 Volume:5 Page:11706-11714
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Mikhaylin Sergey¹^ORCID,Boussetta Nadia²,Vorobiev Eugène²,Bazinet Laurent¹^ORCID

Affiliation:

1. Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA) and Laboratory of Food Processing and Electromembrane Processes (LTAPEM), Department of Food Sciences, Pavillon Paul-Comtois, Université Laval, Québec City, Quebec G1V 0A6, Canada

2. Unité Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, Université de Technologie de Compiègne, BP 20529, 60205 Compiègne Cedex, France

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.7b03192

Reference54 articles.

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2. Transforming our world: The 2030 Agenda for Sustainable Development;Division for Sustainable Development, Department of Economic and Social Affairs, United Nations:New York, 2015.

3. Current applications and new opportunities for the use of pulsed electric fields in food science and industry

4. Mapping trends in novel and emerging food processing technologies around the world

5. A study of mechanisms involved during the extraction of polyphenols from grape seeds by pulsed electrical discharges

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