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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...
Autores principales: | Astráin-Redín, Leire, Alejandre, Marta, Raso, Javier, Cebrián, Guillermo, Álvarez, Ignacio |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
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Materias: | |
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 |
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