Advances and innovations associated with the use of acoustic energy in food processing: An updated review

Author:

Strieder Monique Martins,Silva Eric Keven,Meireles Maria Angela A.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference111 articles.

1. Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream;Adhikari;International Dairy Journal,2020

2. Thermo-ultrasound-based sterilization approach for the quality improvement of wheat plantlets Juice;Ahmed;Processes,2019

3. Ultrasound-assisted fermentation for cider production from Lebanese apples;Al Daccache;Ultrasonics Sonochemistry,2020

4. Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: a non-dairy Mexican fermented beverage;Alcántara-Zavala;Ultrasonics Sonochemistry,2020

5. Efficacy of sweep ultrasound on natural microbiota reduction and quality preservation of Chinese cabbage during storage;Alenyorege;Ultrasonics Sonochemistry,2019

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