Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates

Nonthermal Processing Technologies for Food

Volumn , Issue , 2011, Pages 109-134

  Weiss, Jochen ^a   Gulseren, Ibrahim ^b   Kjartansson, Gunnarr ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Chemical changes in carbohydrates caused by high intensity ultrasonication; General physicochemical effects of cavitation; High intensity ultrasound processing parameters; High intensity ultrasound wave frequency a major influence on size of cavities; Mechanical effects, and bubble collapse on nature of system in which cavitation occurs; Modification of surface activity by high intensity ultrasound; Physicochemical effects of high intensity ultrasonicationr on food proteins and carbohydrates; Richards and Loomis, paper on sonochemistry "The chemical effects of high frequency sound waves"; Transmission of high intensity ultrasonic wave and change in local pressure; Ultrasound, into two categories high frequency, low energy, diagnostic ultrasound in the mega hertz (MHz) range and low frequency

Indexed keywords

EID: 84874978936     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958360.ch9     Document Type: Chapter

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