Ultrasound technology for food fermentation applications

Ultrasonics Sonochemistry

Volumn 34, Issue , 2017, Pages 410-417

  Ojha, K Shikha ^a,b   Mason, Timothy J ^c   O'Donnell, Colm P ^d   Kerry, Joseph P ^b   Tiwari, Brijesh K ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c Faculty of Engineering and Computing   (United Kingdom)

^d UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Dairy; High frequency ultrasound; Low frequency ultrasound; Process analytical technique; Sonoporation; Wine

Indexed keywords

DAIRIES; FERMENTATION; MASS TRANSFER; MICROORGANISMS; WINE;

CHEMICAL COMPOSITIONS; CHEMICAL TRANSFORMATIONS; HIGH FREQUENCY ULTRASOUNDS; LOW-FREQUENCY ULTRASOUND; PROCESS ANALYTICAL; REAL-TIME INFORMATION; SONOPORATION; ULTRASOUND TECHNOLOGY;

ULTRASONIC APPLICATIONS;

DAIRY PRODUCT; FERMENTATION; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; FOOD FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; HUMAN; NONHUMAN; PRIORITY JOURNAL; REVIEW; ULTRASOUND; WINE; DAIRYING; FERMENTED PRODUCT; FOOD HANDLING; PROCEDURES;

DAIRYING; FERMENTED FOODS; FOOD HANDLING; ULTRASONIC WAVES; WINE;

EID: 84976333376     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.06.001     Document Type: Review

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