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[HTML][HTML] Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …
decades. Additionally, the development of novel dairy products is gaining importance due to …
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
Highlights•Effects of high-intensity ultrasound with microbial purposes were approached.•
Mechanism of action of different ultrasonic intensities were explained.•The use of different …
Mechanism of action of different ultrasonic intensities were explained.•The use of different …
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
Q Ma, L Liu, Y Jiao, X Qiao, R Han, X Li, C Wang… - Food Research …, 2024 - Elsevier
In this study, fresh cheeses produced with four novel probiotics (Lactobacillus casei PB-
LC39, Lactobacillus rhamnosus PB-LR76, Lactobacillus helveticus HH-LH17, and …
LC39, Lactobacillus rhamnosus PB-LR76, Lactobacillus helveticus HH-LH17, and …
Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies
J Chen, J Zhang, N Wang, X Sun, X Han, R Yin, X Pei… - Food Bioscience, 2024 - Elsevier
The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This
research is the first systematically compare the effects of thermal (low-temperature long time …
research is the first systematically compare the effects of thermal (low-temperature long time …
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis
The use of conventional food processing techniques has almost vanished due to increase in
demand with respect to time, thus opening new avenues for emerging technologies …
demand with respect to time, thus opening new avenues for emerging technologies …
[HTML][HTML] Recent advances in acoustic technology in food processing
The development of food industry technologies and increasing the sustainability and
effectiveness of processing comprise some of the relevant objectives of EU policy …
effectiveness of processing comprise some of the relevant objectives of EU policy …
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt
The influence of sonication conditions (amplitude of ultrasound probe= 50, and 75%, time=
5, 10 and 15 min and temperature= 45, 55 and 65 ºC) on the properties of yoghurt was …
5, 10 and 15 min and temperature= 45, 55 and 65 ºC) on the properties of yoghurt was …
[PDF][PDF] Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins
The present study was conducted to determine the effect of whey protein concentrate (WPC)
addition on the commercial low-fat cream's chemical, rheological and sensory properties …
addition on the commercial low-fat cream's chemical, rheological and sensory properties …
Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk
In this research, we evaluated the effects of different frequencies (25 and 45 kHz) and times
(15 and 30 min) of high-intensity ultrasound (HIU) applied to fresh raw milk on the textural …
(15 and 30 min) of high-intensity ultrasound (HIU) applied to fresh raw milk on the textural …