Effects of power ultrasound on immersion freezing parameters of potatoes-Reference-Cited by-同舟云学术

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Effects of power ultrasound on immersion freezing parameters of potatoes

Published:2013-04 Issue: Volume:18 Page:120-125
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Comandini P.,Blanda G.,Soto-Caballero M.C.,Sala V.,Tylewicz U.,Mujica-Paz H.,Valdez Fragoso A.,Gallina Toschi T.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry;Albu;Ultrasonics Sonochemistry,2004

2. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication;Bermúdez-Aguirre;Innovative Food Science and Emerging Technologies,2008

3. Principles of solidification;Chalmers,1964

4. Applications of ultrasound in food technology: Processing, preservation and extraction;Chemat;Ultrasonics Sonochemistry,2011

5. The sonocrystallisation of ice in sucrose solutions: Primary and secondary nucleation;Chow;Ultrasonics,2003

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2. Effect of microbubbles on immersion freezing of grape tomato;Food Chemistry;2024-10

3. Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables;Food Engineering Reviews;2024-04-19

4. Direct or indirect immersion freezing systems;Low-Temperature Processing of Food Products;2024

5. Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review;Food Control;2023-11

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