[HTML][HTML] Ultrasonic cavitation: An effective cleaner and greener intensification technology in the extraction and surface modification of nanocellulose
With rising consumer demand for natural products, a greener and cleaner technology, ie,
ultrasound-assisted extraction, has received immense attention given its effective and rapid …
ultrasound-assisted extraction, has received immense attention given its effective and rapid …
[HTML][HTML] Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …
[HTML][HTML] Application of ultrasound in combination with other technologies in food processing: A review
The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …
increasing demand for highest quality convenient foods containing the natural taste & flavor …
Sonoprocessing: from concepts to large-scale reactors
Intensification of ultrasonic processes for diversified applications, including environmental
remediation, extractions, food processes, and synthesis of materials, has received attention …
remediation, extractions, food processes, and synthesis of materials, has received attention …
Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation …
V Chiozzi, S Agriopoulou, T Varzakas - Applied Sciences, 2022 - mdpi.com
Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …
Application of ultrasound in food science and technology: A perspective
M Gallo, L Ferrara, D Naviglio - Foods, 2018 - mdpi.com
Ultrasound is composed of mechanical sound waves that originate from molecular
movements that oscillate in a propagation medium. The waves have a very high frequency …
movements that oscillate in a propagation medium. The waves have a very high frequency …
Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …
drying process and improve quality of dried products. In current work, the influence of …
Salt reduction strategies in processed meat products–A review
Background Sodium chloride is one of the most widely used additives in the food processing
sector. Currently, the daily sodium intake is approximately three times the recommended …
sector. Currently, the daily sodium intake is approximately three times the recommended …
[HTML][HTML] Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
Background: Freezing is one of the most common methods for preserving meat and meat
products. Ice crystals are a key factor in the quality of frozen meat and meat products …
products. Ice crystals are a key factor in the quality of frozen meat and meat products …
[HTML][HTML] Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
X Fu, T Belwal, G Cravotto, Z Luo - Ultrasonics Sonochemistry, 2020 - Elsevier
Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …