Ultrasonic innovations in the food industry: From the laboratory to commercial production-Reference-Cited by-同舟云学术

Ultrasonic innovations in the food industry: From the laboratory to commercial production

Published:2008-04 Issue:2 Volume:9 Page:147-154
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Patist Alex,Bates Darren

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Investigations on the effects of ultrasonic vibrations in the extrusion process;Akbari Mousavi;Journal of Materials Processing Technology,2007

2. Ultrasonic enhancement of the supercritical extraction from ginger;Balachandran;Ultrasonics Sonochemistry,2006

3. Bates, D. M., Bagnall, W. A., & Bridges, M. W. (2006). Method of treatment of vegetable matter with ultrasonic energy, US patent application 20060110503.

4. Principles of Corporate Finance;Brealey,2006

5. Ultrasound emulsification — An overview;Canselier;Journal of Dispersion Science and Technology,2002

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3. Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure;Food Research International;2024-09

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