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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...
| Autores principales: | , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |