Direct Contact Ultrasound in Food Processing: Impact on Food Quality

Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in improved food quality. A new method of applying US to food...

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Detalles Bibliográficos
Autores principales: Astráin-Redín, Leire, Alejandre, Marta, Raso, Javier, Cebrián, Guillermo, Álvarez, Ignacio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7876345/
https://www.ncbi.nlm.nih.gov/pubmed/33585542
http://dx.doi.org/10.3389/fnut.2021.633070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7876345/
https://www.ncbi.nlm.nih.gov/pubmed/33585542
http://dx.doi.org/10.3389/fnut.2021.633070

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