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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Efecto del tratamiento de ultrasonido en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia (Oreochromis niloticus) deshidratadas con aire a baja temperatura

Yesenia Anahí Olvera Ríosa Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, MéxicoView further author information
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José Armando Ulloaa Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, México;b Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, MéxicoCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3749-3086View further author information
ORCID Icon,
Petra Rosas Ulloab Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, MéxicoView further author information
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Pedro Ulises Bautista Rosalesa Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, México;b Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, MéxicoView further author information
,
José Carmen Ramírez Ramírezc Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela, MéxicoView further author information
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Ranferi Gutiérrez Leyvac Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela, MéxicoView further author information
&
Yessica Silva Carrillod Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Xalisco, MéxicoView further author information
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Pages 31-42 | Received 18 Sep 2019, Accepted 03 Dec 2019, Published online: 03 Jan 2020

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Read on this site (1)

Bixiang Wang, Yue Li, Yingchi Lv, Xuan Jiao, Zhitong Wang, Yang He & Liankui Wen. (2023) Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Articles from other publishers (4)

Saydul Md Safwa, Tanvir Ahmed, Sudipta Talukder, Animesh Sarker & Md Rahmatuzzaman Rana. (2023) Applications of non-thermal technologies in food processing Industries-A review. Journal of Agriculture and Food Research, pages 100917.
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T. Sireesha, N.A. Nanje Gowda & Vivek Kambhampati. (2022) Ultrasonication in seafood processing and preservation: a comprehensive review. Applied Food Research 2:2, pages 100208.
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Shikha Ojha & Oliver K. Schlüter. 2022. Innovative and Emerging Technologies in the Bio-marine Food Sector. Innovative and Emerging Technologies in the Bio-marine Food Sector 129 147 .
Georgina Guadalupe Castañeda‐López, José Armando Ulloa, Petra Rosas‐Ulloa, José Carmen Ramírez‐Ramírez, Ranferi Gutiérrez‐Leyva, Yessica Silva‐Carrillo & Blanca Estela Ulloa‐Rangel. (2021) Ultrasound use as a pretreatment for shrimp ( Litopenaeus vannamei ) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties . Journal of Food Processing and Preservation 45:4.
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