6533b86dfe1ef96bd12c9315
RESEARCH PRODUCT
Ultrasound as a preservation technique
José M. LorenzoPaulo E.s. MunekataMin WangFrancisco J. BarbaJianjun Zhousubject
Food groupPreservation Techniquebusiness.industryFruits and vegetablesUltrasoundFood preservationFish <Actinopterygii>Food scienceBiologybusinessMicrobial inactivationdescription
Abstract The application of ultrasound offers a wide range of possibilities in food preservation, especially when it is used combined with heat or other preservation treatments (natural antimicrobials). In this chapter, some relevant studies dealing with the impact of the ultrasound alone and/or combined with other preservation techniques on microbial inactivation from different food groups (fruits and vegetables, milk and derived products as well as fish and meat) will be discussed. In addition, some findings regarding the effects of ultrasound on nutritional and physicochemical properties of the products will be also presented.
year | journal | country | edition | language |
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2021-01-01 |