Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effe...

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Detalles Bibliográficos
Autores principales: Pandiselvam, R., Aydar, Alev Yüksel, Kutlu, Naciye, Aslam, Raouf, Sahni, Prashant, Mitharwal, Swati, Gavahian, Mohsen, Kumar, Manoj, Raposo, António, Yoo, Sunghoon, Han, Heesup, Kothakota, Anjineyulu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9755246/
https://www.ncbi.nlm.nih.gov/pubmed/36516722
http://dx.doi.org/10.1016/j.ultsonch.2022.106261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9755246/
https://www.ncbi.nlm.nih.gov/pubmed/36516722
http://dx.doi.org/10.1016/j.ultsonch.2022.106261

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