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izvor podataka: crosbi

Effects of electrotechnologies on enzymes in foods and food model systems (CROSBI ID 271343)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Kostelac, Deni ; Putnik, Predrag ; Markov, Ksenija ; Frece, Jadranka ; Bursać Kovačević, Danijela Effects of electrotechnologies on enzymes in foods and food model systems // Current opinion in food science, 31 (2020), 47-56. doi: 10.1016/j.cofs.2019.10.005

Podaci o odgovornosti

Kostelac, Deni ; Putnik, Predrag ; Markov, Ksenija ; Frece, Jadranka ; Bursać Kovačević, Danijela

engleski

Effects of electrotechnologies on enzymes in foods and food model systems

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 drying, extraction etc.) with preservation of nutritional, functional and sensory characteristics of processed foods. Moreover, these technologies can be applied for targeted and controlled enzymatic treatments. Structural and conformational changes under these treatments may influence enzymatic inactivation, but also activate enzymes or enhance their activity. Therefore, the enzyme characteristics and treatment conditions could be finely tuned toward desirable properties and effects in food production and processing.

electrotechnology ; enzyme ; pulsed electric filed ; high voltage electrical discharge ; cold plasma

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Podaci o izdanju

31

2020.

47-56

objavljeno

2214-7993

2214-8000

10.1016/j.cofs.2019.10.005

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost