Applications of ultrasound in analysis, processing and quality control of food: A review

Food Research International

Volumn 48, Issue 2, 2012, Pages 410-427

  Awad, T S ^a   Moharram, H A ^b   Shaltout, O E ^c   Asker, D ^c   Youssef, M M ^c  

^a RUTGERS UNIVERSITY   (United States)

^b NATIONAL RESEARCH CENTRE   (Egypt)

^c ALEXANDRIA UNIVERSITY   (Egypt)

Author keywords

Attenuation; Drying; Extraction; Food analysis; Food lipids; Freezing; High power; Low power; Meat products; Microbial inactivation; Ultrasound; Vegetables and fruits; Velocity

Indexed keywords

ATTENUATION; FOOD ANALYSIS; HIGH-POWER; LOW POWER; MEAT PRODUCTS; MICROBIAL INACTIVATION;

DRYING; EMULSIFICATION; EXTRACTION; FOOD PROCESSING; FOOD PRODUCTS; FOOD STORAGE; FREEZING; FRUITS; INDUSTRIAL APPLICATIONS; QUALITY CONTROL; ULTRASONICS; VEGETABLES; VELOCITY;

FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS);

EID: 84862244342     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.004     Document Type: Review

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