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Food Reviews International Volume 38, 2022 - Issue 6
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Review

High Intensity Ultrasound Processing in Liquid Foods

Shafat Ahmad Khana Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India;b Department of Food Process Engineering, National Institute of Technology, Rourkela, IndiaCorrespondence[email protected]
,
Aamir Hussain Dara Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
,
Shakeel Ahmad Bhatc College of Agricultural Engineering and Technology, SKUAST Kashmir (Sher e Kashmir University of Agricultural Sciences and Technology Kashmir), India
,
Jibreez Fayaza Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
,
Hilal Ahmad Makrooa Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
&
Madhuresh Dwivedib Department of Food Process Engineering, National Institute of Technology, Rourkela, India
Pages 1123-1148 | Published online: 28 May 2020

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Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario & Carlos Adam Conte-Junior. (2023) Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria. Food Reviews International 39:1, pages 320-333.
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Ilija Djekić, Branko Velebit, Branimir Pavlić, Predrag Putnik, Daniela Šojić Merkulov, Anica Bebek Markovinović & Danijela Bursać Kovačević. (2023) Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. Food Engineering Reviews 15:4, pages 577-608.
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Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, Fengzhong Wang, Xin Jia & Lijun Yin. (2023) Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties. International Journal of Biological Macromolecules 248, pages 125862.
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Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka & Yongkun Ma. (2023) Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology. Beverages 9:3, pages 62.
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Yago A. A. Bernardo, Denes K. A. do Rosario, Yhan S. Mutz, Vinícius S. Castro & Carlos A. Conte‐Junior. (2022) Optimizing Escherichia coli O157 : H7 inactivation in goat's milk by thermosonication . Journal of Food Process Engineering 46:6.
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Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario & Carlos Adam Conte-Junior. (2023) Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. Foods 12:3, pages 476.
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Mohsen Gavahian, Thabani Sydney Manyatsi, Antonio Morata & Brijesh K. Tiwari. (2022) Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 5243-5271.
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Lubna Shaik & Snehasis Chakraborty. (2022) Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4716-4737.
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Ke Wang, Yan Li, Yimin Zhang, Xin Luo & Jingxin Sun. (2022) Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Science 189, pages 108822.
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Adithya Sridhar, Muthamilselvi Ponnuchamy, Ponnusamy Senthil Kumar & Ashish Kapoor. (2020) Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters 19:2, pages 1715-1735.
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