Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

•Ultrasound (US) is an emerging technology for food enzyme inactivation.•US break the hydrogen bonds and alter the secondary and tertiary structure of the enzymes.•This manuscript discusses the individual and hybrid action of ultrasound on the enzyme inactivation in different food matrix. Ultrasound...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2023-06, Vol.96, p.106407, Article 106407
Main Authors: Rathnakumar, Kaavya, Kalaivendan, Ranjitha Gracy T., Eazhumalai, Gunaseelan, Raja Charles, Anto Pradeep, Verma, Pratishtha, Rustagi, Sarvesh, Bharti, Sweety, Kothakota, Anjineyulu, Siddiqui, Shahida Anusha, Manuel Lorenzo, Jose, Pandiselvam, R.
Format: Article
Language:English
Subjects:
Catalytic activity
Food Handling
Food Safety
Fruit - chemistry
Kinetics
Oxidoreductases
Peroxidase
Polyphenol oxidase
Protein
Review
Vegetables
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