Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonicat...

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Detalles Bibliográficos
Autores principales: Carrillo-Lopez, Luis M., Garcia-Galicia, Ivan A., Tirado-Gallegos, Juan M., Sanchez-Vega, Rogelio, Huerta-Jimenez, Mariana, Ashokkumar, Muthupandian, Alarcon-Rojo, Alma D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7840480/
https://www.ncbi.nlm.nih.gov/pubmed/33508590
http://dx.doi.org/10.1016/j.ultsonch.2021.105467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7840480/
https://www.ncbi.nlm.nih.gov/pubmed/33508590
http://dx.doi.org/10.1016/j.ultsonch.2021.105467

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