Ultrasound Effects on Processes and Reactions Involving Carbohydrates
Author:
Affiliation:
1. Instituto de Química Orgánica General (CSIC); Madrid Spain
2. Department of Bioactivity and Food Analysis; Institute of Food Science Research (CSIC-UAM); Spain
Publisher
John Wiley & Sons, Ltd
Reference97 articles.
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2. Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase;Bashari;Ultrasonics Sonochemistry,2013
3. Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase;Bashari;Ultrasonics Sonochemistry,2014
4. Pretreatment of sugarcane bagasse using supercritical carbon dioxide combined with ultrasound to improve the enzymatic hydrolysis;Benazzi;Enzyme and Microbial Technology,2013
5. Selected applications of ultrasonics in food processing;Bhaskaracharya;Food Engineering Reviews,2009
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1. Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates – A review;Carbohydrate Research;2024-01
2. Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction;Food Reviews International;2023-04-19
3. Effect of the lactose source on the ultrasound-assisted enzymatic production of galactooligosaccharides and gluconic acid;Ultrasonics Sonochemistry;2020-10
4. Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries;Journal of the Science of Food and Agriculture;2018-05-11
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