Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality-Reference-Cited by-同舟云学术

Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality

Published:2020-11 Issue: Volume:68 Page:105230
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Qiu Liqing,Zhang Min,Chitrakar Bimal,Bhandari Bhesh

Funder

National Key R&D Program of China

Yangzhou City Agricultural Key R&D Program

111 Project

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

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

Reference82 articles.

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3. Recent advances in food thawing technologies;Cai;Compr. Rev. Food Sci. F.,2019

4. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: influence of thawing conditions;Stinco;Lwt-Food Sci. Technol.,2013

5. Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein;Xu;Ultrason. Sonochem.,2020

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