Impact of ultrasonication applications on color profile of foods-Reference-Cited by-同舟云学术

Impact of ultrasonication applications on color profile of foods

Published:2022-09 Issue: Volume:89 Page:106109
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Kutlu Naciye,Pandiselvam R.,Kamiloglu Aybike,Saka Irem,Sruthi N.U.,Kothakota Anjineyulu,Socol Claudia Terezia,Maerescu Cristina Maria

Publisher

Elsevier BV

Subject

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

Reference203 articles.

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3. Effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat;Aksoy;Foods,2019

4. Power ultrasound in meat processing;Alarcon-Rojo;Meat Sci.,2015

5. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrason. Sonochem.,2019

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