Ultrasound: A Food Processing and Preservation Aid
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-24903-8_22
Reference34 articles.
1. Ajlouni S, Sibrani H, Premier R, Tomkins B (2006) Ultrasonication and fresh produce (Coslettuce) preservation. J Food Sci 71:62–68
2. Arroyo C, Cebrián G, Pagán R, Condón S (2012) Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice. Food Control 25:342–348
3. Awad TS, Moharram HA, Shaltout OE, Asker D, Youssef MM (2012) Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res Int 48:410–427
4. Bansal V, Prasad P, Mehta D, Siddiqui MW (2018) Ultrasound techniques in postharvest disinfection of fruits and vegetables. In: Siddiqui WM (ed) Postharvest disinfection of fruits and vegetables, 1st edn. Elsevier, Academic Press, pp 159–177
5. Berger JA, Marr AG (1960) Sonic disruption of spores of Bacillus cereus. J Gen Microbiol 22:147–157
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