Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing-Reference-Cited by-同舟云学术

Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing

Published:2023-05-17 Issue: Volume: Page:1-22
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:

Tang Jiafei¹²,Zhu Xianglu¹²,Jambrak Anet Rezek³,Sun Da-Wen²,Tiwari Brijesh K.¹

Affiliation:

1. Teagasc Food Research Centre, Dublin, Ireland

2. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland

3. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2201834

Reference156 articles.

1. “Solvent-free” ultrasound-assisted extraction of lipids from fresh microalgae cells: A green, clean and scalable process

2. Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

3. Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review

4. Extraction of lipids from microalgae by ultrasound application: Prospection of the optimal extraction method

5. Ultrasonic cutting of foods with inclined moving blades

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