Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries-Reference-Cited by-同舟云学术

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Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries

Published:2018-02 Issue: Volume:83 Page:33-41
ISSN:0041-624X
Container-title:Ultrasonics
language:en
Short-container-title:Ultrasonics

Author:

Nowacka Malgorzata,Fijalkowska Aleksandra,Wiktor Artur,Dadan Magdalena,Tylewicz Urszula,Dalla Rosa Marco,Witrowa-Rajchert Dorota

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics

Reference57 articles.

1. The uses of ultrasound in food technology;Mason;Ultrason. Sonochem.,1996

2. P. Comandini, G. Blanda, M.C. Soto-Caballero, V. Sala, U. Tylewicz, H.Mujica-Paz, A.Valdez Fragoso, T. Gallina Toschi. Effects of power ultrasound on immersion freezing parameters of potatoes. Inn. Food Sci. Emerg. Technol. 18 (2013) 120–125.

3. Modification of cell structure and mass transfer in potato tissue by contact ultrasound;Schössler;Food Res. Int.,2012

4. Ultrasound as pre-treatment for drying of fruits: Dehydration of banana;Fernandes;J. Food Eng.,2007

5. Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves;Žlabur;Int. Agroph.,2016

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