Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review

There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a...

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Bibliographic Details
Main Authors: Sai Kranthi Vanga, Jin Wang, Shesha Jayaram, Vijaya Raghavan
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Processes
Subjects:
Online Access:https://www.mdpi.com/2227-9717/9/4/722

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