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

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:	novel processing pulsed electric field food proteins nonthermal processing ultrasonic ultrasound processing
Online Access:	https://www.mdpi.com/2227-9717/9/4/722

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