Thermosonication as a pretreatment of raw milk for Minas frescal cheese production-Reference-Cited by-同舟云学术

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Published:2023-01 Issue: Volume:92 Page:106260
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Scudino Hugo,Guimarães Jonas T.,Silva Moura Rafaella,Luis P. A. Ramos Gustavo,Pimentel Tatiana C.,Cavalcanti Rodrigo N.,Sobral Louise A.,Cristina Silva Marcia,Mársico Eliane T.,Esmerino Erick A.,Freitas Monica Q.,Pereira Thiago C.,M. M. Flores Erico,Cruz Adriano G.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference56 articles.

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3. Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products;Shabbir;Food Sci. Technol.,2020

4. Potential Impact of Ultrasound, Pulsed Electric Field, High-Pressure Processing, Microfludization Against Thermal Treatments Preservation Regarding Sugarcane Juice (Saccharum officinarum);Mukhtar;Ultrason. Sonochem.,2022

5. High-intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit;Yıldız;J. Food Process. Preserv.,2022

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1. The viable but non-culturable (VBNC) status of Shewanella putrefaciens (S. putrefaciens) with thermosonication (TS) treatment;Ultrasonics Sonochemistry;2024-10

2. Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese;International Dairy Journal;2024-10

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5. The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk;Food Frontiers;2024-03-21