Effects of electrotechnologies on enzymes in foods and food model systems
Sign Up to like & getrecommendations! Published in 2020 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2019.10.005
Abstract: Electrotechnologies gained increased popularity as non-thermal processing of foods as they offer many advantages over conventional thermal processing. These technologies effectively inactivate microorganisms, enhance the processing efficacy at lower treatment intensity (e.g. pressing, pre-treatment for… read more here.
Keywords: foods food; electrotechnologies enzymes; food; effects electrotechnologies ... See more keywords