Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review-Reference-Cited by-同舟云学术

Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

Published:2015-10-13 Issue:1 Volume:57 Page:109-128
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Arvanitoyannis Ioannis S.¹,Kotsanopoulos Konstantinos V.¹,Savva Amalia G.¹

Affiliation:

1. Department of Agriculture Ichthyology and Aquatic Environment, Faculty of Agriculture, University of Thessaly, Fytokou Str., Nea Ionia Magnesias, Hellas, Greece

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.860514

Reference88 articles.

1. Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: A quantitative approach on microbial responses

2. Cellular injuries upon exposure of Escherichia coli and Lactobacillus rhamnosus to high-intensity ultrasound

3. Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk

4. Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods

5. Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice

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