Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging-Reference-Cited by-同舟云学术

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Published:2022-10-10 Issue:6 Volume:21 Page:5243-5271
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Gavahian Mohsen¹^ORCID,Manyatsi Thabani Sydney²,Morata Antonio³,Tiwari Brijesh K.⁴

Affiliation:

1. Department of Food Science National Pingtung University of Science and Technology 1, Shuefu Road, Neipu Pingtung 91201 Republic of China, Taiwan

2. Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Pingtung Republic of China, Taiwan

3. Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas Universidad Politécnica de Madrid Madrid Spain

4. Food Chemistry and Technology Teagasc Food Research Centre Dublin Ireland

Funder

Ministry of Science and Technology, Taiwan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13043

Reference147 articles.

1. Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization

2. Effect of Low-Frequency Ultrasonication on Red Wine Astringency