Application of ultrasound in food science and technology: A perspective
M Gallo, L Ferrara, D Naviglio - Foods, 2018 - mdpi.com
Ultrasound is composed of mechanical sound waves that originate from molecular
movements that oscillate in a propagation medium. The waves have a very high frequency …
movements that oscillate in a propagation medium. The waves have a very high frequency …
Effects of freezing on cell structure of fresh cellular food materials: A review
Background Fresh cellular food materials including fruits and vegetables and animal tissues
normally consist of fine organized cellular structures. Freezing is a common method to …
normally consist of fine organized cellular structures. Freezing is a common method to …
[HTML][HTML] Power ultrasound and its applications: A state-of-the-art review
Y Yao, Y Pan, S Liu - Ultrasonics sonochemistry, 2020 - Elsevier
Ultrasonic processing has attracted increasing attention by people because ultrasonic
technology may represent a flexible 'green'alternative for energy efficient processes. The …
technology may represent a flexible 'green'alternative for energy efficient processes. The …
Combination of emerging technologies for the extraction of bioactive compounds
With the growing consumer demands for greener alternatives that do not involve toxic
chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the …
chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the …
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
Background Fishery plays an important role in providing abundant nutrition for consumers
as well as in international trade and foreign exchange earner. Due to the abundant …
as well as in international trade and foreign exchange earner. Due to the abundant …
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice
LE Ordóñez-Santos, J Martínez-Girón… - Food chemistry, 2017 - Elsevier
Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …
different micronutrients has raised the need to study the effect of food processing methods …
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
Background Fresh food are perishable, and freezing is a popular way of maintaining the
quality and safety of foods. However, ice crystals formed during freezing may result in the …
quality and safety of foods. However, ice crystals formed during freezing may result in the …
Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)
The aim of this study was to ascertain the impact of atmospheric pressure plasma jet
treatment (APPJ) as a function of treatment times (0, 2, 4, 6, 8 and 10 min) on the …
treatment (APPJ) as a function of treatment times (0, 2, 4, 6, 8 and 10 min) on the …
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
M Dalvi-Isfahan, N Hamdami, E Xanthakis… - Journal of Food …, 2017 - Elsevier
Freezing is the most popular and widely used food preservation method of the modern
times. The freezing process of food matrices is related to their high water content and its …
times. The freezing process of food matrices is related to their high water content and its …
Cold plasma‐mediated treatments for shelf life extension of fresh produce: A review of recent research developments
Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐
promoting compounds. However, incidences of foodborne outbreaks associated with fresh …
promoting compounds. However, incidences of foodborne outbreaks associated with fresh …