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Original Articles

The Use of Ultrasound and Combined Technologies in Food Preservation

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Pages 1-11 | Published online: 24 Dec 2008

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Tongtong Mi, Xiaolei Zhang, Pengfei Liu, Wei Gao, Jianpeng Li, Nuo Xu, Chao Yuan & Bo Cui. (2023) Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:21, pages 5044-5062.
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Jiafei Tang, Xianglu Zhu, Anet Rezek Jambrak, Da-Wen Sun & Brijesh K. Tiwari. (2023) Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Cecilia Jiménez-Sánchez, Jesús Lozano-Sánchez, Antonio Segura-Carretero & Alberto Fernández-Gutiérrez. (2017) Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. Critical Reviews in Food Science and Nutrition 57:3, pages 637-652.
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Cecilia Jiménez-Sánchez, Jesús Lozano-Sánchez, Antonio Segura-Carretero & Alberto Fernández-Gutiérrez. (2017) Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Critical Reviews in Food Science and Nutrition 57:3, pages 501-523.
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Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos & Amalia G. Savva. (2017) Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review. Critical Reviews in Food Science and Nutrition 57:1, pages 109-128.
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NavinK. Rastogi. (2011) Opportunities and Challenges in Application of Ultrasound in Food Processing. Critical Reviews in Food Science and Nutrition 51:8, pages 705-722.
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Articles from other publishers (118)

Mominul Hoque, Suvro Talukdar, Keya Rani Roy, Mohammad Afzal Hossain & Wahidu Zzaman. (2022) Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. Food Science and Technology International 30:1, pages 37-48.
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Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak & João Miguel Rocha. (2023) Recent developments in ultrasound approach for preservation of animal origin foods. Ultrasonics Sonochemistry 101, pages 106676.
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Umair Waqas, Ahmad Farhan, Ali Haider, Usman Qumar & Ali Raza. (2023) Advancements in biofilm formation and control in potable water distribution systems: A comprehensive review and analysis of chloramine decay in water systems. Journal of Environmental Chemical Engineering 11:6, pages 111377.
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Hasan Ahmad, Tariqul Islam, Zohurul Islam, Fahad Jubayer & Rahmatuzzaman Rana. (2023) Sonication results in variable quality and enhanced sensory attributes of Adajamir (Citrus assamensis) juice: A study on an underutilized fruit. Heliyon 9:12, pages e23074.
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Özgün Köprüalan Aydın, Hira Yüksel Sarıoğlu, Safiye Nur Dirim & Figen Kaymak-Ertekin. (2023) Recent Advances for Rapid Freezing and Thawing Methods of Foods. Food Engineering Reviews 15:4, pages 667-690.
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Mengxi Xie, Yuanyuan Ma, Feiyu An, Miao Yu, Lanwei Zhang, Xinyu Tao, Guoyang Pan, Qu Liu, Junrui Wu & Rina Wu. (2023) Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses. Food Chemistry, pages 138078.
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Radha krishnan Kesavan, Shikapriyom Gogoi & Prakash Kumar Nayak. (2023) Influence of thermosonication and pasteurization on the quality attributes of kutkura (Meyna spinosa) juice. Applied Food Research 3:1, pages 100268.
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Elif Aykın‐Dinçer, Firuze Ergin & Ahmet Küçükçetin. (2021) Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound . Journal of Food Safety 43:2.
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Aftab Ahmed, Farhan Saeed, Muhammad Afzaal, Ali Imran, Muhammad Awais Saleem, Noshiza Majeed & Mohammad Javed Ansari. 2023. Ultrasound and Microwave for Food Processing. Ultrasound and Microwave for Food Processing 61 104 .
Manju Nehra, Jogender Duhan, Mohsin Khan, Kawaljit Sandhu, Amanjyoti & Mohammad Javed Ansari. 2023. Ultrasound and Microwave for Food Processing. Ultrasound and Microwave for Food Processing 363 378 .
Cuong Huu Nguyen, Rohan V. Tikekar & Nitin Nitin. (2022) Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice. Innovative Food Science & Emerging Technologies 82, pages 103149.
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Yajuan Su, Jaime T. Yrastorza, Mitchell Matis, Jenna Cusick, Siwei Zhao, Guangshun Wang & Jingwei Xie. (2022) Biofilms: Formation, Research Models, Potential Targets, and Methods for Prevention and Treatment. Advanced Science 9:29.
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Gengxin Hao, Shuting Lin, Yafei Jiang, Wenhong Cao, Ya Liu & Zhaohua Chen. (2022) Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor. Journal of Food Processing and Preservation 46:7.
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Alberto Sánchez-Díaz, Ana I. Zárate-Guzmán, Esther Bailón-García, Nahum Medellín-Castillo, Erika Padilla-Ortega, Angélica Aguilar-Aguilar, Rogelio Flores-Ramírez & Raúl Ocampo-Pérez. (2022) Elucidating the low-frequency ultrasound effect on mass transfer resistances during phenol adsorption over microporous materials. Journal of Water Process Engineering 47, pages 102790.
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Ali Mehrabani, Ashkan Jebelli Javan, Mohammad Ali Hesarinejad, Ali Mahdavi & Mahnoosh Parsaeimehr. (2022) The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef. Food Bioscience 47, pages 101622.
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Mustafa Z. Mahmoud, Moram A. Fagiry, Rob Davidson & Walid Kamal Abdelbasset. (2022) The benefits, drawbacks, and potential future challenges of the most commonly used ultrasound-based hurdle combinations technologies in food preservation. Journal of Radiation Research and Applied Sciences 15:1, pages 206-212.
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Gustavo V. Barbosa-Cánovas, Francesco Donsì, Semanur Yildiz, Kezban Candoğan, Prashant Raj Pokhrel & Andrea Y. Guadarrama-Lezama. (2021) Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. Food Engineering Reviews 14:1, pages 63-99.
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Noveen Ashar, Sher Ali, Bilal Asghar, Faisal Hussnain, Jamal Nasir, Kashif Nauman & Iftikhar Hussain Badar. (2022) Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat. Food Materials Research 2:1, pages 1-6.
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Yu-Rong Bian, Wen-Jing Li, Lian-Han Pan, Qiang-Min Peng, Shuai You, Sheng Sheng, Jun Wang & Fu-An Wu. (2022) Sweet-flavored peptides with biological activities from mulberry seed protein treated by multifrequency countercurrent ultrasonic technology. Food Chemistry 367, pages 130647.
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Gaurav G. Dastane, Vinayak S. Sutkar, Amit V. Mahulkar & Aniruddha B. Pandit. 2022. Energy Aspects of Acoustic Cavitation and Sonochemistry. Energy Aspects of Acoustic Cavitation and Sonochemistry 329 349 .
M. Deepa, T. Poongodi Vijayakumar, A. Sankaranarayanan & Adnan A. Bekhit. 2022. Advances in Dairy Microbial Products. Advances in Dairy Microbial Products 133 144 .
Gauri Singhal, Priya Singh, Anjani Sihag & Nidhi Srivastava. 2022. Innovations in Fermentation and Phytopharmaceutical Technologies. Innovations in Fermentation and Phytopharmaceutical Technologies 165 180 .
Arturo B. Soro, Marco Garcia-Vaquero & Brijesh K. Tiwari. 2022. Innovative and Emerging Technologies in the Bio-marine Food Sector. Innovative and Emerging Technologies in the Bio-marine Food Sector 35 61 .
Kaouther Kerboua, Djihane Mazouz, Imen Hasaounia & Oualid Hamdaoui. 2022. Nonthermal Processing in Agri-Food-Bio Sciences. Nonthermal Processing in Agri-Food-Bio Sciences 189 221 .
Taner Baysal & Özge Taştan. 2022. Nonthermal Processing in Agri-Food-Bio Sciences. Nonthermal Processing in Agri-Food-Bio Sciences 639 653 .
Julian Kaskens & Annamalai Manickavasagan. 2022. Plant Protein Foods. Plant Protein Foods 223 249 .
Hongmei Liao. 2022. Stress Responses of Foodborne Pathogens. Stress Responses of Foodborne Pathogens 179 219 .
Muhmmad Farhan Jahangir Chughtai, Muhammad Adil Farooq, Syeda Aiman Ashfaq, Sonia Khan, Adnan Khaliq, Sergey Antipov, Maksim Rebezov, Mars Khayrullin, Alla Vorobeva, Elena Nelyubina, Muthu Thiruvengadam & Mohammad Ali Shariati. (2021) Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. Photonics 8:11, pages 498.
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Qiu‐Han Du, Yan‐Hui Wu, Shi‐Qi Tang, Min‐Hong Ren & Zhen Fu. (2021) Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds . International Journal of Food Science & Technology 56:11, pages 5871-5880.
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YongCheng Song, Xiufang Bi, Min Zhou, Zhongyu Zhou, Lei Chen, Xiaoqiong Wang & Yuan Ma. (2021) Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea. International Journal of Food Science & Technology 56:11, pages 5977-5988.
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Raquel Muñoz, Noelia Viveros, Antonio Bevilacqua, María Soledad Pérez & María Arévalo-Villena. (2021) Effects of ultrasound treatments on wine microorganisms. Ultrasonics Sonochemistry 79, pages 105775.
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Karla Corina Martinez-Solano, Nancy A. Garcia-Carrera, Viridiana Tejada-Ortigoza, Tomás García-Cayuela & L. Eduardo Garcia-Amezquita. (2020) Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products. Food Engineering Reviews 13:3, pages 524-543.
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Cuong Nguyen Huu, Rewa Rai, Xu Yang, Rohan V. Tikekar & Nitin Nitin. (2021) Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. Ultrasonics Sonochemistry 74, pages 105567.
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Mohit Singla & Nandan Sit. (2021) Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry 73, pages 105506.
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Dawei Yu, Wenyu Zhao, Fang Yang, Qixing Jiang, Yanshun Xu & Wenshui Xia. (2021) A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). Food Chemistry 345, pages 128862.
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Xun Sun, Xiaoxu Xuan, Li Ji, Songying Chen, Jingting Liu, Shan Zhao, Seulgi Park, Joon Yong Yoon & Ae Son Om. (2021) A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. Ultrasonics Sonochemistry 71, pages 105382.
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Leqian Zhao, Natalia Kristi & Zhiyi Ye. (2021) Atomic force microscopy in food preservation research: New insights to overcome spoilage issues. Food Research International 140, pages 110043.
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Changwei Cao, Zhichao Xiao, Huiquan Tong, Xiongsong Tao, Dahai Gu, Yinglong Wu, Zhiqiang Xu & Changrong Ge. (2021) Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat. Food and Bioproducts Processing 125, pages 193-203.
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Muhammad Kamran Khan, Muhammad Imran, Muhammad Haseeb Ahmad, Sadia Hassan & Saira Sattar. 2021. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound 189 215 .
Sowmya Natarajan & Vijayakumar Ponnusamy. (2020) A review on the applications of ultrasound in food processing. Materials Today: Proceedings.
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Xiaomei Wang, Mahsa Majzoobi & Asgar Farahnaky. (2020) Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review. Ultrasonics Sonochemistry 65, pages 105057.
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Paola Machado Parreiras, Janaina Aparecida Vieira Nogueira, Luciana Rodrigues da Cunha, Maria Cristina Passos, Nayara Resende Gomes, Gustavo Silveira Breguez, Thaís Silva Falco, Eduardo Bearzoti & Camila Carvalho Menezes. (2020) Effect of thermosonication on microorganisms, the antioxidant activity and the retinol level of human milk. Food Control 113, pages 107172.
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Moses Kwaku Golly, Haile Ma, Duan Yuqing, Liu Dandan, Janet Quaisie, Jamila Akter Tuli, Benjamin Kumah Mintah, Courage Sedem Dzah & Percival Delali Agordoh. (2020) Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut ( Juglans regia L.) meal . Journal of Food Biochemistry 44:6.
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Jean H. El Achkar, Rita Ziade, Nicolas Louka, Richard G. Maroun & Zeina Hobaika. (2020) Treatment of dairy waste by anaerobic digestion to produce methane as green energy. Treatment of dairy waste by anaerobic digestion to produce methane as green energy.
Ayesha Noreen Akram & Chunhui Zhang. (2020) Extraction of collagen-II with pepsin and ultrasound treatment from chicken sternal cartilage; physicochemical and functional properties. Ultrasonics Sonochemistry 64, pages 105053.
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Di Wu, Maolin Tu, Zhenyu Wang, Chao Wu, Cuiping Yu, Maurizio Battino, Hesham R. El-Seedi & Ming Du. (2020) Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnology Advances 40, pages 107491.
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N.B.Md Desa, F.S. Ming, D.S. George, V. Santhirasegaram, Z. Razali & C. Somasundram. (2020) The effects of thermal treatment and sonication on the quality of guava ( Psidium guajava ) and pineapple ( Ananas comosus ) juice blend . Acta Horticulturae:1278, pages 201-210.
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Abdullateef Taiye Mustapha, Cunshan Zhou, Hafida Wahia, Frederick Sarpong, Mustapha Muhammad Nasiru, Yusuf Bashir Adegbemiga & Haile Ma. (2019) Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato. Journal of Food Processing and Preservation 44:2.
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Henan Zou, Ning Zhao, Shuang Sun, Xinran Dong & Cuiping Yu. (2020) High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects 589, pages 124463.
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Shijun Yuan, Tiantian Jian, Weiyi Li & Yi Huang. (2019) Extraction process optimization and activity assays of antioxidative substances from Rheum officinale. Journal of Food Measurement and Characterization 14:1, pages 176-184.
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M.K. Seo, H.L. Jeong, S.H. Han, I. Kang & S.D. Ha. (2019) Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin. Poultry Science 98:12, pages 6954-6963.
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Rafał Nadulski, Zbigniew Kobus, Kamil Wilczyński, Paweł Sobczak, Marian Panasiewicz, Wioletta Żukiewicz-Sobczak & Agnieszka Szparaga. (2019) Effect of Extraction Method and Thermosonication on Apple Juice Quality. Applied Sciences 9:19, pages 3977.
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Alma Delia Alarcon-Rojo, Luis Manuel Carrillo-Lopez, Raul Reyes-Villagrana, Mariana Huerta-Jiménez & Ivan Adrian Garcia-Galicia. (2019) Ultrasound and meat quality: A review. Ultrasonics Sonochemistry 55, pages 369-382.
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Pedro Gimenez-Escalante & Shahin Rahimifard. (2019) A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing. Sustainability 11:12, pages 3383.
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Di Wu, Chao Wu, Wuchao Ma, Zhenyu Wang, Cuiping Yu & Ming Du. (2019) Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). Food Hydrocolloids 89, pages 707-714.
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Donghong Liu, Xiaobin Ma, Wenjun Wang, Mingming Zou, Danli Wang & Jiangang Ling. 2019. Advances in Food Processing Technology. Advances in Food Processing Technology 149 187 .
Alma D. Alarcon-Rojo, Esmeralda Peña-González, Iván García- Galicia, Luis Carrillo-López, Mariana Huerta-Jiménez, Raúl Reyes- Villagrana & Hector Janacua-Vidales. 2018. Descriptive Food Science. Descriptive Food Science.
Muhammed YÜCEER. (2018) SIVI YUMURTADA ULTRASES TEKNİĞİ KULLANIMININ ÜRÜNÜN BAZI FİZİKSEL VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİEFFECTS OF ULTRASOUND TREATMENT ON FUNCTIONAL AND PHYSICAL PROPERTIES OF LIQUID EGGS. Gıda 43:6, pages 1019-1029.
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Prakash Kumar Nayak, Chandra Mohan Chandrasekar & Radha Krishnan Kesavan. (2018) Effect of thermosonication on the quality attributes of star fruit juice. Journal of Food Process Engineering 41:7, pages e12857.
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Hande DEMİR & Ayşe KILINÇ. (2018) TERMOSONİKASYON UYGULAMASININ BAL KABAĞI SUYUNUN BİYOAKTİF BİLEŞEN VE ANTİOKSİDAN KAPASİTESİ ÜZERİNE ETKİSİEFFECT OF THERMOSONICATION ON THE BIOACTIVE COMPONENTS AND ANTIOXIDANT CAPACITY OF PUMPKIN JUICE. Gıda 43:5, pages 787-799.
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Meng-sha Huang, Min Zhang & Bhesh Bhandari. (2018) Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying. Journal of Food Process Engineering 41:6, pages e12835.
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Cüneyt Dinçer & Ayhan Topuz. (2018) MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMITHE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING. Gıda 43:4, pages 569-581.
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Bahman Soleimanzadeh, Atefeh Amoozandeh, Mehdi Shoferpour & Mahmoud Yolmeh. (2015) New approaches to modeling Staphylococcus aureus inactivation by ultrasound. Annals of Microbiology 68:6, pages 313-319.
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Zhenbao Zhu, Weiduo Zhu, Jianhua Yi, Ning Liu, Yungang Cao, Jiali Lu, Eric Andrew Decker & David Julian McClements. (2018) Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Research International 106, pages 853-861.
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Fnyees S.M.D.A. Alajmi, Abdul Aziz Hairuddin, Nor Mariah Adam & Luqman Chuah Abdullah. (2018) Recent trends in biodiesel production from commonly used animal fats. International Journal of Energy Research 42:3, pages 885-902.
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Daniel I. Onwude, Norhashila Hashim, Rimfiel Janius, Khalina Abdan, Guangnan Chen & Ayobami O. Oladejo. (2017) Non-thermal hybrid drying of fruits and vegetables: A review of current technologies. Innovative Food Science & Emerging Technologies 43, pages 223-238.
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Jonathan J. O’Sullivan, Michael Park, Jack Beevers, Richard W. Greenwood & Ian T. Norton. (2017) Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review. Food Hydrocolloids 71, pages 299-310.
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Panagiotis Sfakianakis & Constantina Tzia. 2017. Microbiology in Dairy Processing. Microbiology in Dairy Processing 279 298 .
Antonio Morata, Iris Loira, Ricardo Vejarano, Carmen González, María Jesús Callejo & José Antonio Suárez-Lepe. (2017) Emerging preservation technologies in grapes for winemaking. Trends in Food Science & Technology 67, pages 36-43.
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Ana Belén Bautista-Ortín, María Dolores Jiménez-Martínez, Ricardo Jurado, Juan Alberto Iniesta, Salvador Terrades, Ana Andrés & Encarna Gómez-Plaza. (2017) Application of high-power ultrasounds during red wine vinification. International Journal of Food Science & Technology 52:6, pages 1314-1323.
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Wesley Faria Gomes, Brijesh Kumar Tiwari, Óscar Rodriguez, Edy Sousa de Brito, Fabiano André Narciso Fernandes & Sueli Rodrigues. (2017) Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chemistry 218, pages 261-268.
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Nguyen H.A. Nguyen & Skelte G. Anema. (2017) Ultrasonication of reconstituted whole milk and its effect on acid gelation. Food Chemistry 217, pages 593-601.
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L. M. Carrillo-Lopez, A. D. Alarcon-Rojo, L. Luna-Rodriguez & R. Reyes-Villagrana. (2017) Modification of Food Systems by Ultrasound. Journal of Food Quality 2017, pages 1-12.
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Alexandru C. Tartian, Valeriu V. Cotea, Marius Niculaua, Cătălin-Ioan Zamfir, Cintia Lucia Colibaba & Ana-Maria Moroşanu. (2017) The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine. BIO Web of Conferences 9, pages 02032.
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Jorge Welti-Chanes, Mariana Morales-de la Peña, Daniel A. Jacobo-Velázquez & Olga Martín-Belloso. 2017. Ultrasound: Advances for Food Processing and Preservation. Ultrasound: Advances for Food Processing and Preservation 457 497 .
Sandra N. Guerrero, Mariana Ferrario, Marcela Schenk & Mercedes G. Carrillo. 2017. Ultrasound: Advances for Food Processing and Preservation. Ultrasound: Advances for Food Processing and Preservation 39 99 .
Mustafa Guzel & Yesim Soyer. 2017. Microbial Control and Food Preservation. Microbial Control and Food Preservation 255 280 .
Gustavo V. Barbosa-Cánovas, Franceso Donsi, Prashant Raj Pokhrel, Kezban Candoğan & Andrea Y. Guadarrama-Lezama. 2017. Engineering Foods for Bioactives Stability and Delivery. Engineering Foods for Bioactives Stability and Delivery 341 360 .
Nelly Del Socorro Cruz-Cansino, Nadia Isabel Montiel-Columna, Patricia Guadalupe Bautista-Velueta, María Rosalba Pérez-Tinoco, Ernesto Alanís-García & Esther Ramírez-Moreno. (2016) Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend ( Opuntia Ficus Indica ) Using Response Surface Methodology . Journal of Food Quality 39:6, pages 780-791.
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Grzegorz Musielak, Dominik Mierzwa & Joanna Kroehnke. (2016) Food drying enhancement by ultrasound – A review. Trends in Food Science & Technology 56, pages 126-141.
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Nelly del Socorro Cruz-Cansino, Isidro Reyes-Hernández, Luis Delgado-Olivares, Diana Pamela Jaramillo-Bustos, José Alberto Ariza-Ortega & Esther Ramírez-Moreno. (2016) Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage. Brazilian Journal of Microbiology 47:2, pages 431-437.
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Bhesh Bhandari & Bogdan Zisu. 2016. Handbook of Ultrasonics and Sonochemistry. Handbook of Ultrasonics and Sonochemistry 1383 1401 .
Mehmet Başlar, Hatice Biranger Yildirim, Zeynep Hazal Tekin & Mustafa Fatih Ertugay. 2016. Handbook of Ultrasonics and Sonochemistry. Handbook of Ultrasonics and Sonochemistry 1225 1246 .
Theodoros Varzakas & Constantina TziaPanagiotis Sfakianakis, Barbaros Özer, Theodoros Varzakas & Constantina Tzia. 2015. Handbook of Food Processing. Handbook of Food Processing 179 200 .
Aslıhan Demirdöven, Kenan Özdoğan & Kader Erdoğan-Tokatlı. (2015) Extraction of Anthocyanins from Red Cabbage by Ultrasonic and Conventional Methods: Optimization and Evaluation. Journal of Food Biochemistry 39:5, pages 491-500.
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M. Aliasghari Aghdam, H. Mirsaeedghazi, M. Aboonajmi & M.H. Kianmehr. (2015) Effect of ultrasound on different mechanisms of fouling during membrane clarification of pomegranate juice. Innovative Food Science & Emerging Technologies 30, pages 127-131.
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James N. BeMillerKerry C. Huber. (2015) Physical Modification of Food Starch Functionalities. Annual Review of Food Science and Technology 6:1, pages 19-69.
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Vicknesha Santhirasegaram, Zuliana Razali & Chandran Somasundram. (2014) Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango ( Mangifera indica L.) juice . Food Science and Technology International 21:3, pages 232-241.
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Tao Wu, Xiao Yu, Antuo Hu, Li Zhang, Yuan Jin & Muhammad Abid. (2015) Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters. Innovative Food Science & Emerging Technologies 28, pages 59-65.
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P. Sfakianakis, E. Topakas & C. Tzia. (2014) Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process. Food and Bioprocess Technology 8:3, pages 548-557.
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Bhesh Bhandari & Bogdan Zisu. 2016. Handbook of Ultrasonics and Sonochemistry. Handbook of Ultrasonics and Sonochemistry 1 19 .
Mehmet Başlar, Hatice Biranger Yildirim, Zeynep Hazal Tekin & Mustafa Fatih Ertugay. 2015. Handbook of Ultrasonics and Sonochemistry. Handbook of Ultrasonics and Sonochemistry 1 22 .
Muhammad Abid, Saqib Jabbar, Bing Hu, Malik Muhammad Hashim, Tao Wu, Zhongwei Wu, Muhammad Ammar Khan & Xiaoxiong Zeng. (2014) Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. LWT - Food Science and Technology 59:1, pages 70-76.
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Jackline Freitas Brilhante de São José, Nélio José de Andrade, Afonso Mota Ramos, Maria Cristina Dantas Vanetti, Paulo César Stringheta & José Benício Paes Chaves. (2014) Decontamination by ultrasound application in fresh fruits and vegetables. Food Control 45, pages 36-50.
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Frederick Harris, Sarah R. Dennison & David A. Phoenix. 2014. Novel Antimicrobial Agents and Strategies. Novel Antimicrobial Agents and Strategies 331 356 .
Na-Young LeeSeok-Won KimSang-Do Ha. (2014) Synergistic Effects of Ultrasound and Sodium Hypochlorite (NaOCl) on Reducing Listeria monocytogenes ATCC19118 in Broth, Stainless Steel, and Iceberg Lettuce . Foodborne Pathogens and Disease 11:7, pages 581-587.
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D. M. Sango, D. Abela, A. McElhatton & V.P. Valdramidis. (2014) Assisted ultrasound applications for the production of safe foods. Journal of Applied Microbiology 116:5, pages 1067-1083.
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Shin Young ParkHyun-Ha SongSang-Do Ha. (2014) Synergistic Effects of NaOCl and Ultrasound Combination on the Reduction of E s cherichia coli and Bacillus cereus in Raw Laver . Foodborne Pathogens and Disease 11:5, pages 373-378.
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Zhi-Long Yu, Wei-Cai Zeng, Wen-Hua Zhang, Xue-Pin Liao & Bi Shi. (2014) Effect of ultrasound on the activity and conformation of α-amylase, papain and pepsin. Ultrasonics Sonochemistry 21:3, pages 930-936.
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Panagiotis Sfakianakis & Constatnina Tzia. (2014) Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods 3:1, pages 176-193.
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Li Zhang, Yuan Jin, Yajuan Xie, Xiaofang Wu & Tao Wu. (2014) Releasing polysaccharide and protein from yeast cells by ultrasound: Selectivity and effects of processing parameters. Ultrasonics Sonochemistry 21:2, pages 576-581.
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Som Nath Khanal, Sanjeev Anand, Kasiviswanathan Muthukumarappan & Megan Huegli. (2014) Inactivation of thermoduric aerobic sporeformers in milk by ultrasonication. Food Control 37, pages 232-239.
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