[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 …
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Abstract The World Health Organization's emphasis on the health benefits of functional
foods and beverages that has contributed to the rise in its popularity globally. Besides these …
foods and beverages that has contributed to the rise in its popularity globally. Besides these …
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics
CF Balthazar, JF Guimarães… - … Reviews in Food …, 2022 - Wiley Online Library
This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …
[HTML][HTML] Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review
Ultrasound as an eco-friendly green technology has been widely studied in food processing.
Nevertheless, there is a lack of publications regarding the application of ultrasound in food …
Nevertheless, there is a lack of publications regarding the application of ultrasound in food …
[HTML][HTML] High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products
High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy
products, due to its ability to inactivate pathogenic microorganisms and enzymes. In …
products, due to its ability to inactivate pathogenic microorganisms and enzymes. In …
Probiotic dairy-based beverages: A review
This review primarily focuses on the technology of commercially available milk-based
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …
Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems—A review
Abstract High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used
for pasteurization with minimum heat input. They also alter physico-chemical properties of …
for pasteurization with minimum heat input. They also alter physico-chemical properties of …
[HTML][HTML] Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
This study evaluated the nutritional profile and volatile compounds present in a novel
prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound …
prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound …
Microbiological inactivation by ultrasound in liquid products
BV Nunes, CN da Silva, SC Bastos… - Food and Bioprocess …, 2022 - Springer
Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …
[HTML][HTML] Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound
Today sonication process is used as a new green tool with unique impacts on foods
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …