Synergistic effect of sonication and microwave for inhibition of microorganism-Reference-Cited by-同舟云学术

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Synergistic effect of sonication and microwave for inhibition of microorganism

Published:2023 Issue: Volume: Page:189-216
ISSN:
Container-title:Ultrasound and Microwave for Food Processing
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Author:

Prudhvi P.V.V.P.,Kar Sudarshanna,Sharma Piyush,Patel Jyotsana,Nayak Siba Prasad

Publisher

Elsevier

Reference90 articles.

1. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice;Aadil;J. Food Process. Preserv.,2018

2. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice;Abid;LWT-Food Sci. Technol.,2014

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

4. Microwave pasteurization and sterilization of foods;Ahmed;Food Sci. Technol.-N. Y.-Marcel Dekker-,2004

5. Ultrasound applications in poultry meat processing: a systematic review;Al-Hilphy;J. Food Sci.,2020

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1. Impact of microwave heating on product safety and quality in meatballs;Innovative Food Science & Emerging Technologies;2024-05

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