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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 17
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Review Articles

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Ahmed Tahaa College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China;b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China;c Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania;d Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, EgyptORCID Iconhttps://orcid.org/0000-0002-2239-291XView further author information
ORCID Icon,
Taha Mehanye Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt;f Department of Chemistry, University of La Rioja, Logroño, SpainView further author information
,
Ravi Pandiselvamg Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR –Central Plantation Crops Research Institute, Kasaragod, IndiaView further author information
,
Shahida Anusha Siddiquih Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany;i DIL e.V.–German Institute of Food Technologies, Quakenbrück, GermanyORCID Iconhttps://orcid.org/0000-0001-6942-4408View further author information
ORCID Icon,
Nisar A. Mirj Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, IndiaView further author information
,
Mudasir Ahmad Malikk Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, IndiaView further author information
,
O. J. Sujayasreel Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaView further author information
,
Krishna Chaitanya Alamurum Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara, IndiaView further author information
,
Anandu Chandra Khanashyamn Department of Food Science and Technology, Kasetsart University, Bangkok, ThailandView further author information
,
Federico Casanovao Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, DenmarkView further author information
,
Xiaoyun Xua College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China;b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR ChinaView further author information
,
Siyi Pana College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China;b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR ChinaView further author information
&
Hao Hua College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China;b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR ChinaCorrespondence[email protected]
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Pages 6016-6054 | Published online: 02 Jan 2023

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