Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats,...

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Detalles Bibliográficos
Autores principales: Hussain, Muhammad, Gantumur, Munkh-Amgalan, Manzoor, Muhammad Faisal, Hussain, Kifayat, Xu, Jie, Aadil, Rana Muhammad, Qayum, Abdul, Ahmad, Ishtiaq, Zhong, Hao, Guan, Rongfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10248549/
https://www.ncbi.nlm.nih.gov/pubmed/37271028
http://dx.doi.org/10.1016/j.ultsonch.2023.106464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10248549/
https://www.ncbi.nlm.nih.gov/pubmed/37271028
http://dx.doi.org/10.1016/j.ultsonch.2023.106464

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