Applications of power ultrasound in food processing

Annual Review of Food Science and Technology

Volumn 5, Issue 1, 2014, Pages 263-284

  Kentish, Sandra ^a   Feng, Hao ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Acoustic power density; Cavitation; Food component; Food quality; Inactivation; Sonoreactor

Indexed keywords

ACOUSTIC POWER DENSITY; FOOD COMPONENTS; FOOD QUALITY; INACTIVATION; SONOREACTOR;

CAVITATION; ULTRASONICS;

FOOD PROCESSING;

ENZYME;

CHEMISTRY; CRYSTALLIZATION; EMULSION; EQUIPMENT; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HUMAN; METHODOLOGY; NEBULIZER; PHYSICAL CHEMISTRY; REVIEW; ULTRASOUND; VISCOSITY;

CRYSTALLIZATION; EMULSIONS; ENZYMES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZING; HUMANS; NEBULIZERS AND VAPORIZERS; PHYSICOCHEMICAL PHENOMENA; ULTRASONICS; VISCOSITY;

EID: 84897690229     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182537     Document Type: Article

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