Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties
Author:
Funder
São Paulo Research Foundation
National Council for Scientific and Technological Development
Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Effect of ultrasound-assisted osmotic dehydration pretreatment on drying kinetics and effective moisture diffusivity of Mirabelle plum;Dehghannya;Journal of Food Processing and Preservation,2015
2. pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification;Derossi;LWT- Food Science and Technology,2011
3. Application of pulsed vacuum acidification for the pH reduction of mushrooms;Derossi;LWT- Food Science and Technology,2013
4. A review on acidifying treatments for vegetable canned food;Derossi;Critical Reviews in Food Science and Nutrition,2011
5. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration;Fernandes;LWT- Food Science and Technology,2008
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