Understanding the effects of ultrasound processng on texture and rheological properties of food-Reference-Cited by-同舟云学术

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Understanding the effects of ultrasound processng on texture and rheological properties of food

Published:2021-12-15 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Aslam Raouf¹^ORCID,Alam Mohammed Shafiq¹,Kaur Jaspreet¹,Panayampadan Afthab Saeed¹,Dar Owias Iqbal²,Kothakota Anjineyulu³,Pandiselvam Ravi⁴^ORCID

Affiliation:

1. Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India

2. Aquatic Toxicology Lab, Department of Zoology Guru Nanak Dev University Amritsar Punjab India

3. Agro‐Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India

4. Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12644

Reference194 articles.

1. Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life

2. Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants

3. Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins

4. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

5. Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

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2. Impact of Pretreatment With Acid and Ultrasound on the Production and Characteristics of Goat Skin Gelatin;Current Research in Nutrition and Food Science Journal;2024-08-30

3. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat;Ultrasonics Sonochemistry;2024-07

4. Storage behaviour of ohmic heated and ultrasonicated amla juice: AI mediated correlation between ascorbic acid content and color attributes;Journal of Food Measurement and Characterization;2024-05-06

5. Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products;Critical Reviews in Biotechnology;2024-04-21

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