Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential-Reference-Cited by-同舟云学术

Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential

Published:2023-12 Issue: Volume:56 Page:103342
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ferreira Débora Pinhatari,Magnani Marciane,Silva Francyeli Araújo,de Oliveira Luan Valdemiro Alves,Rosset Michele,Verruck Silvani,Pimentel Tatiana Colombo^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference102 articles.

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2. A potential of ultrasound on minerals, micro‐organisms, phenolic compounds and colouring pigments of grapefruit juice;Aadil;International Journal of Food Science and Technology,2015

3. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

4. Effect of ultrasound on different quality parameters of apple juice;Abid;Ultrasonics Sonochemistry,2013

5. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

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1. Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective;International Journal of Dairy Technology;2024-08-04

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3. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects;Comprehensive Reviews in Food Science and Food Safety;2024-04-18