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Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. Aft...

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Principais autores: Guangjie Xie, Ji Luo, Fang Li, Dandan Li, Yongbin Han, Yang Tao
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2023-12-01
coleção:Ultrasonics Sonochemistry
Assuntos:
Hydrodynamic cavitation
Ultrasound cavitation
Lipoxygenase
Soy milk
Artificial neural network
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S1350417723004042
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