Naslov
Effects of electrotechnologies on enzymes in foods and food model systems

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

Izvornik
Current opinion in food science (2214-7993) 31 (2020); 47-56

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA