Applications of ultrasound in food technology: Processing, preservation and extraction.
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Summary
This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.
- Type
- review
- Published
- 2011-07-01
- Cited by
- 2,388
- References
- 169
- OpenAlex
- https://openalex.org/W2114439125
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:1322014
Keywords
Food industry, Process engineering, Food processing, Ultrasound, Extraction (chemistry)
References
- Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes.
- Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound.
- Pilot-scale continuous ultrasonic cleaning equipment reduces Listeria monocytogenes levels on conveyor belts.
- Use the power of sonocrystallization for improved properties
- Microwave-Assisted Extraction as an Alternative to Soxhlet, Sonication, and Supercritical Fluid Extraction
- High Intensity Ultrasonics: Industrial Applications
- Chemistry with ultrasound
- Analytical Supercritical Fluid Extraction
- The Technology of Extrusion Cooking
- HACCP: A Practical Approach
- Effect of ultrasonic waves on the heat resistance of Bacillus cereus and Bacillus licheniformis spores.
- Emerging Technologies for Food Processing
- Ultrasonic Synergistic Effects in Liquid-Phase Chemical Sterilization
- Macrosonics in industry : 4. Chemical processing
- Inactivation of viruses and bacteria by ozone, with and without sonication.
- Microwaves in organic synthesis
- Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles.
- Study of Ice Cream Freezing process after Treatment with Ultrasound
- Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure.
- THE DESTRUCTION OF LUMINOUS BACTERIA BY HIGH FREQUENCY SOUND WAVES
Cited by
- SECADO DE BACALAO DESALADO A BAJA TEMPERATURA Y EFECTO DE LOS ULTRASONIDOS EN EL SECADO, LA REHIDRATACIÓN, EL COLOR Y LA TEXTURA
- Increasing stability and transport efficiency of supported liquid membranes through a novel ultrasound-assisted preparation method. Its application to cobalt(II) removal.
- Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins
- Power ultrasound for the preservation of postharvest fruits and vegetables.
- Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria
- β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate
- Membrane-active bacteriocins to control Salmonella in foods: Are they the definite hurdle?
- Use of ultrasound on foods and enzyme inactivation.
- Polysaccharides modification through green technology: Role of ultrasonication towards improving physicochemical properties of (1-3)(1-6)-α-d-glucans
- Ultrasound-assisted post-packaging pasteurization of sausages
- Evaluation du potentiel rhéologique d'huiles issues de microalgues pour des applications en tant que matériaux de substitution aux bitumes
- Phenols and Antioxidant Activity in Vitro and in Vivo of Aqueous Extracts Obtained by Ultrasound-Assisted Extraction from Artichoke By-Products
- Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.
- Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology.
- Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice
- Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds
- The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue
- Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens
- Application des ultrasons aux procédés de transformation des produits agroalimentaires
- Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes
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