Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 1, 2017, Pages 109-128

  Arvanitoyannis, Ioannis S ^a   Kotsanopoulos, Konstantinos V ^a   Savva, Amalia G ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

drying; food treatment; freezing; microbial inactivation; ultrasonication; Ultrasound

Indexed keywords

ACCIDENT PREVENTION; DRYING; FOOD MICROBIOLOGY; FREEZING; INDUSTRIAL RESEARCH; ULTRASONIC TESTING; ULTRASONICS;

APPLICATION COST; COMPOSITIONAL ANALYSIS; CONVENTIONAL TECHNIQUES; MICROBIAL INACTIVATION; ORGANOLEPTIC CHARACTERISTICS; QUALITATIVE CHARACTERISTICS; SENSORY CHARACTERISTICS; ULTRA-SONICATION;

THERMAL PROCESSING (FOODS);

CONSUMER; FOOD INDUSTRY; FREEZING; FUNCTIONAL FOOD; HUMAN; SAFETY; ULTRASOUND; ADVERSE EFFECTS; ANALYSIS; CHEMICAL PHENOMENA; CONSUMER ATTITUDE; FERMENTATION; FOOD CONTROL; FOOD FREEZING; FOOD HANDLING; FOOD QUALITY; FOOD SAFETY; MICROBIAL VIABILITY; MICROBIOLOGY; PRESERVED FOOD; PROCEDURES; QUALITY CONTROL; RADIATION RESPONSE; SENSATION; STANDARDS; TRENDS;

CHEMICAL PHENOMENA; CONSUMER BEHAVIOR; FERMENTATION; FOOD INSPECTION; FOOD QUALITY; FOOD SAFETY; FOOD TECHNOLOGY; FOOD, PRESERVED; FROZEN FOODS; HUMANS; MICROBIAL VIABILITY; QUALITY CONTROL; SENSATION; ULTRASONIC WAVES; ULTRASONICS;

EID: 84991661081     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.860514     Document Type: Article

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