Work

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

Year: 2016

Type: article

Source: Ultrasonics Sonochemistry

DOI: 10.1016/j.ultsonch.2016.11.028

Authors: Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut, Pedro Esteves Duarte Augusto

Institution: Universidade de São Paulo

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico

Awards: Using the ultrasound technology for improving food processes: mass transfer and thermal processing, G4048917404, Evaluation of the effects of focused microwave processing on liquid foods

OpenAlex ID: W2551177720

FWCI: 5.34

Cites: 55

Cited by: 63

Related to: 10