Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower

Czech Journal of Food Sciences

Volumn 25, Issue 2, 2007, Pages 90-100

  Jambrak, Anet Režek ^a   Mason, Timothy J ^b   Paniwnyk, Larysa ^b   Lelas, Vesna ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Institute for Clean Growth and Future Mobility   (United Kingdom)

Author keywords

Functional properties; Surface damage; Ultrasonic pre treatment; Ultrasound bath; Ultrasound probe; Vegetable

Indexed keywords

AGARICUS BISPORUS; BASIDIOMYCOTA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. GEMMIFERA;

EID: 33947542994     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/757-cjfs     Document Type: Article

References (25)

1. ADE-OMOWAYE B.I.O., ANGERSBACH A., ESHTIAGHI N.M., KNORR D. (2000): Impact of high intensity electric field pulses on cell permeabilization and as pre-processing step in coconut processing. Innovative Food Science & Emerging Technologies, 1: 203-209.
2. ATIA M., BUCHENAUER H., ALY A.Z., ABOU-ZAID M.I. (2004): Antifungal activity of chitosan against Phytophthora infesting and activation of defence mechanisms in tomato to late blight. Zagazig University & Institute of Phytomedicine, Hohenheim University, Hohenheim.
3. CHERNG-YUAN L., LI-WEI C. (2006): Emulsification characteristics of three- and two-phase emulsions prepared by the ultrasonic emulsification method. Fuel Processing Technology, 87: 309-317.
4. CHU Y.-F., SUN J., WU X., LIU R.H. (2002): Antioxidant and antiproliferative activities of vegetables. Journal of Agricultural and Food Chemistry, 50: 6910-6916.
5. COHEN J.H., KRISTAL A.R., STANFORD J.L. (2000): Fruit and vegetable intakes and prostate cancer risk. Journal of the National Cancer Institute, 92: 61-68.
6. FERNANDEZ-MORENO A. (2005): The effect of using ultrasound for cleaning the surface of green peppers. [MSc Thesis.] Environmental Monitoring and Assessment, Coventry University, Coventry.
7. HATANAKA S., TUZIUTI T., KOZUKA T., MITOME H. (2001): Dependence of sonoluminescence intensity on the geometrical configuration of a reactor cell. IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control, 48: 28-35.
8. HEATON J.W., MARANGONI A.G. (1996): Chlorophyll degradation in processed foods and senescent plant tissues. Trends in Foods Science & Technology, 7: 8-15.
9. KNORR D., ZENKER M., HEINZ V., LEE D. (2004): Applications and potential of ultrasonics in food processing. Trends in Food Science & Technology, 15: 261-266.
10. KOCH E., SLUSARENKO A. (1990): Arabidopsis is susceptible of infection by a downy midlew fungus. The Plant Cell, 2: 437-445.
11. LAUTERBORN W., OHL C.D. (1998): The peculiar dynamics of cavitation bubbles. Applied Scientific Research, 58: 63-76.
12. LEBOVKA N.I., MELNYK R.M., KUPCHYK M.P., BAZHAL M.I., SEREBRJAKOV P.A. (2000): Local generation of ohmic heat on cell membranes during electric treatment of a biological tissue. Acta of National University of Kiev Mogyla Academy, 18: 51-56.
13. MANZI P., AGUZZI A., PIZZOFERRATO L. (2001): Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73: 321-325.
14. MASON T.J. (1990): A general introduction to sonochemistry. In: MASON T.J. (ed.): Sonochemistry: The Uses of Ultrasound in Chemistry. The Royal Society of Chemistry, Cambridge: 1-8.
15. MASON T.J., CORDEMANS E.D. (1996): Ultrasonic intensification of chemical processing and related operations: a review. Chemical Engineering Research & Design, 74: 511-516.
16. MATTILA P., KONKO K., EUROLA M., PIHLAVA J.M., ASTOLA J., VAHTERISTO L., HIETANIEMI V., KUMPULAINEN J., VALTONEN M., PIIRONEN V. (2001): Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49: 2343-2348.
17. MCLEAN J.R., MORTIMER A.J. (1988): Cavitation and free radical dosimeter for ultrasound. Ultrasound in Medicine and Biology, 1: 59-64.
18. PESTMAN J.M., ENGBERTS J.B.F.N., DEJONG F. (1994): Sonochemistry theory and applications. Journal of the Royal Netherlands Chemical Society, 113: 533-542.
19. RASTOGI N.K., NIRANJAN K. (1998): Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science, 63: 508-511.
20. RASTOGI N.K., ESHTIAGHI M.N., KNORR D. (1999): Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64: 1020-1023.
21. SCHLAFER O., SIEVERS M., KLOTZBUCHER H., ONYECHE T.I. (2000): Improvement of biological activity by low energy ultrasound assisted bioreactors. Ultrasonics, 38: 711.
22. SCHNEIDER Y., ZAHN S., HOFMANN J., WECKS M., ROHM H. (2006): Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study. Ultrasonics Sonochemistry, 13: 117-120.
23. TAIWO K.A., ESHTIAGHI M.N., ADE-O MOWAYE B.I.O., KNORR D. (2003): Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38: 693-707.
24. TUZIUTI T., HATANAKA S., YASUI K., KOZUKA T., MITOME H. (2002): Effect of ambient-pressure reduction on multibubble sonochemiluminescence. Journal of Chemical Physics, 116: 6221.
25. VERHOEVEN D.T., VERHAGEN H., GOLDBOHM R.A., VAN DEN BRANDT P.A., VAN POPPEL G. (1997): Review of mechanisms underlying anticarcinogenicity by brassica vegetables. Chemico-Biological Interaction, 103: 79-129.