Understanding the effects of ultrasound processng on texture and rheological properties of food.
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
10 2022
10 2022
Historique:
revised:
29
10
2021
received:
07
10
2021
accepted:
01
11
2021
pubmed:
9
11
2021
medline:
15
12
2022
entrez:
8
11
2021
Statut:
ppublish
Résumé
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
Types de publication
Journal Article
Review
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
775-799Informations de copyright
© 2021 Wiley Periodicals LLC.
Références
Aday, M. S., & Caner, C. (2014). Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life. LWT - Food Science and Technology, 57(1), 344-351. https://doi.org/10.1016/j.lwt.2014.01.006
Allaf, T., Tomao, V., Ruiz, K., & Chemat, F. (2013). Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants. Ultrasonics Sonochemistry, 20(1), 239-246. https://doi.org/10.1016/j.ultsonch.2012.05.013
Altemimi, A., Watson, D. G., Choudhary, R., Dasari, M. R., & Lightfoot, D. A. (2016). Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins. PLoS One, 11(2), e0148758. https://doi.org/10.1371/journal.pone.0148758
Amiri, A., Sharifian, P., & Soltanizadeh, N. (2018). Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. International Journal of Biological Macromolecules, 111, 139-147. https://doi.org/10.1016/j.ijbiomac.2017.12.167
Arvanitoyannis, I. S., Kotsanopoulos, K. V., & Savva, A. G. (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), 109-128. https://doi.org/10.1080/10408398.2013.860514
Ashokkumar, M., Sunartio, D., Kentish, S., Mawson, R., Simons, L., Vilkhu, K., & Versteeg, C. K. (2008). Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innovative Food Science & Emerging Technologies, 9(2), 155-160. https://doi.org/10.1016/j.ifset.2007.05.005
Aslam, R., Alam, M. S., & Saeed, P. A. (2020). Sanitization potential of ozone and its role in postharvest quality management of fruits and vegetables. Food Engineering Reviews, 12(1), 48-67. https://doi.org/10.1007/s12393-019-09204-0
Aslam, R., Alam, M. S., Singh, S., & Kumar, S. (2021). Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage. LWT - Food Science and Technology, 151, 112183. https://doi.org/10.1016/j.lwt.2021.112183
Astráin-Redín, L., Raso, J., Condón, S., Cebrián, G., & Álvarez, I. (2019). Application of high-power ultrasound in the food industry. In Sonochemical reactions. London, UK: IntechOpen. https://doi.org/10.5772/intechopen.90444
Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D. Y. M. M., & Youssef, M. M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International, 48(2), 410-427. https://doi.org/10.1016/j.foodres.2012.05.004
Bahri, M. H., & Kenari, R. E. (2018). The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese. Iranian Food Science and Technology Research Journal, 14(3), 41-51. https://doi.org/10.22067/ifstrj.v14i3.66004
Bayati, M., Tavakoli, M. M., Ebrahimi, S. N., Aliahmadi, A., & Rezadoost, H. (2021). Optimization of effective parameters in cold pasteurization of pomegranate juice by response surface methodology and evaluation of physicochemical characteristics. LWT - Food Science and Technology, 147, 111679. https://doi.org/10.1016/j.lwt.2021.111679
Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2011). Power ultrasound to process dairy products. In Ultrasound technologies for food and bioprocessing (pp. 445-465). New York, NY: Springer.
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70, 105293. https://doi.org/10.1016/j.ultsonch.2020.105293
Bourne, M. (2002). Food texture and viscosity: Concept and measurement. Amsterdam, NL: Elsevier.
Bromberger Soquetta, M., Schmaltz, S., Wesz Righes, F., Salvalaggio, R., & de Marsillac Terra, L. (2018). Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks. Journal of Food Processing and Preservation, 42(1), e13393. https://doi.org/10.1111/jfpp.13393
Calligaris, S., Plazzotta, S., Valoppi, F., & Anese, M. (2018). Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content. Food Research International, 107, 700-707. https://doi.org/10.1016/j.foodres.2018.03.017
Cameron, M., McMaster, L. D., & Britz, T. J. (2009). Impact of ultrasound on dairy spoilage microbes and milk components. Dairy Science & Technology, 89(1), 83-98. https://doi.org/10.1051/dst/2008037
Cantat, I., Cohen-Addad, S., Elias, F., Graner, F., Höhler, R., Pitois, O., … Saint-Jalmes, A. (2013). Foams: Structure and dynamics. Oxford: OUP.
Cappelletti, M., Ferrentino, G., & Spilimbergo, S. (2014). Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water. The Journal of Supercritical Fluids, 92, 257-263. https://doi.org/10.1016/j.supflu.2014.06.010
Cárcel, J. A., Benedito, J., Rosselló, C., & Mulet, A. (2007). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78(2), 472-479. https://doi.org/10.1016/j.jfoodeng.2005.10.018
Castañeda-López, G. G., Ulloa, J. A., Rosas-Ulloa, P., Ramírez-Ramírez, J. C., Gutiérrez-Leyva, R., Silva-Carrillo, Y., & Ulloa-Rangel, B. E. (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), e15366. https://doi.org/10.1111/jfpp.15366
Chemat, F., & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813-835. https://doi.org/10.1016/j.ultsonch.2010.11.023
Chen, F., Zhang, M., & Yang, C. H. (2020). Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry, 63, 104953. https://doi.org/10.1016/j.ultsonch.2019.104953
Chen, H. Z., Zhang, M., & Rao, Z. (2021). Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi. Food Research International, 145, 110405. https://doi.org/10.1016/j.foodres.2021.110405
Chen, L., Chen, L., Zhu, K., Bi, X., Xing, Y., & Che, Z. (2020). The effect of high-power ultrasound on the rheological properties of strawberry pulp. Ultrasonics Sonochemistry, 67, 105144. https://doi.org/10.1016/j.ultsonch.2020.105144
Chen, L., & Opara, U. L. (2013). Texture measurement approaches in fresh and processed foods-A review. Food Research International, 51(2), 823-835. https://doi.org/10.1016/j.foodres.2013.01.046
Chen, Y., Sheng, L., Gouda, M., & Ma, M. (2019). Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage. LWT - Food Science and Technology, 113, 108303. https://doi.org/10.1016/j.lwt.2019.108303
Chong, W. T., Uthumporn, U., Karim, A. A., & Cheng, L. H. (2013). The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch. LWT - Food Science and Technology, 50(2), 439-443. https://doi.org/10.1016/j.lwt.2012.08.024
Cichoski, A. J., Rampelotto, C., Silva, M. S., de Moura, H. C., Terra, N. N., Wagner, R., … Barin, J. S. (2015). Ultrasound-assisted post-packaging pasteurization of sausages. Innovative Food Science & Emerging Technologies, 30, 132-137. https://doi.org/10.1016/j.ifset.2015.04.011
Cravotto, G., & Binello, A. (2016). Low-frequency, high-power ultrasound-assisted food component extraction. In Innovative food processing technologies (pp. 3-29). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100294-0.00001-8
Cui, L., Pan, Z., Yue, T., Atungulu, G. G., & Berrios, J. (2010). Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality. Cereal Chemistry, 87(5), 403-408. https://doi.org/10.1094/CCHEM-02-10-0034
da Silva, G. D., Barros, Z. M. P., de Medeiros, R. A. B., de Carvalho, C. B. O., Brandão, S. C. R., & Azoubel, P. M. (2016). Pretreatments for melon drying implementing ultrasound and vacuum. LWT - Food Science and Technology, 74, 114-119. https://doi.org/10.1016/j.lwt.2016.07.039
da Silva Junior, E. V., de Melo, L. L., de Medeiros, R. A. B., Barros, Z. M. P., & Azoubel, P. M. (2018). Influence of ultrasound and vacuum assisted drying on papaya quality parameters. LWT - Food Science and Technology, 97, 317-322. https://doi.org/10.1016/j.lwt.2018.07.017
Dang, K. L. M., Le, T. Q., & Songsermpong, S. (2014). Effect of ultrasound treatment in the mass transfer and physical properties of salted duck eggs. Agriculture and Natural Resources, 48(6), 942-953.
Day, L., Xu, M., Øiseth, S. K., & Mawson, R. (2012). Improved mechanical properties of retorted carrots by ultrasonic pre-treatments. Ultrasonics Sonochemistry, 19(3), 427-434. https://doi.org/10.1016/j.ultsonch.2011.10.019
Dickinson, E. (2010). Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science, 15(1-2), 40-49. https://doi.org/10.1016/j.cocis.2009.11.001
Duan, X., Li, J., Zhang, Q., Zhao, T., Li, M., Xu, X., & Liu, X. (2017). Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food Chemistry, 228, 243-248. https://doi.org/10.1016/j.foodchem.2017.02.005
Encalada, A. M. I., Pérez, C. D., Calderón, P. A., Zukowski, E., Gerschenson, L. N., Rojas, A. M., & Fissore, E. N. (2019). High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.). Journal of Food Engineering, 256, 28-36. https://doi.org/10.1016/j.jfoodeng.2019.03.007
Fei, P., Lifu, C., Wenjian, Y., Liyan, Z., Yong, F., Ning, M., & Qiuhui, H. (2018). Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus. CyTA - Journal of Food, 16(1), 181-189. https://doi.org/10.1080/19476337.2017.1365774
Feng, H., Barbosa-Cánovas, G. V., & Weiss, J. (2011). Ultrasound technologies for food and bioprocessing (Vol. 1, p. 599). New York, NY: Springer.
Fernandes, F. A., & Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering, 82(2), 261-267. https://doi.org/10.1016/j.jfoodeng.2007.02.032
Ferrentino, G., Komes, D., & Spilimbergo, S. (2015). High-power ultrasound assisted high-pressure carbon dioxide pasteurization of fresh-cut coconut: A microbial and physicochemical study. Food and Bioprocess Technology, 8(12), 2368-2382. https://doi.org/10.1007/s11947-015-1582-0
Fijalkowska, A., Nowacka, M., Wiktor, A., Sledz, M., & Witrowa-Rajchert, D. (2016). Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. Journal of Food Process Engineering, 39(3), 256-265. https://doi.org/10.1111/jfpe.12217
Francisco, C. A. I., Araujo Naves, E. A., Ferreira, D. C., Rosário, D. K. A. D., Cunha, M. F., & Bernardes, P. C. (2018). Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas. Journal of Food Safety, 38(1), e12391. https://doi.org/10.1111/jfs.12391
Gabaldón-Leyva, C. A., Quintero-Ramos, A., Barnard, J., Balandrán-Quintana, R. R., Talamás-Abbud, R., & Jiménez-Castro, J. (2007). Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures. Journal of Food Engineering, 81(2), 374-379. https://doi.org/10.1016/j.jfoodeng.2006.11.011
Gallego-Juárez, J. A., & Graff, K. F. (2014). Power ultrasonics: applications of high-intensity ultrasound. Elsevier. https://doi.org/10.1016/C2013-0-16435-5
Gallego-Juárez, J. A. (2017). Basic principles of ultrasound. In M. Villamiel, A. Montilla, J. V. García-Pérez, J. A. Cárcel, & J. Benedito (Eds.), Ultrasound in food processing (pp. 1-26). Chichester: Wiley Blackwell. https://doi.org/10.1002/9781118964156.ch1
Gamboa-Santos, J., Montilla, A., Cárcel, J. A., Villamiel, M., & Garcia-Perez, J. V. (2014). Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering, 128, 132-139. https://doi.org/10.1016/j.foodeng.2013.12.021
Gamboa-Santos, J., Soria, A. C., Villamiel, M., & Montilla, A. (2013). Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment. Food Chemistry, 141(1), 616-624. https://doi.org/10.1016/j.foodchem.2013.03.028
Gambuteanu, C., & Alexe, P. (2015). Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork longissimus dorsi muscle. Journal of Food Science and Technology, 52(4), 2130-2138. https://doi.org/10.1007/s13197-013-1204-7
Gambuteanu, C., Patraşcu, A. L., & Alexe, P. (2014). Effect of freezing-thawing process on some quality aspects of pork longissimus dorsi muscle. Romanian Biotechnological Letters, 19(1), 8916-8924.
Garcia-Noguera, J., Oliveira, F. I., Gallão, M. I., Weller, C. L., Rodrigues, S., & Fernandes, F. A. (2010). Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology, 28(2), 294-303. https://doi.org/10.1080/07373930903530402
Goula, A. M., Ververi, M., Adamopoulou, A., & Kaderides, K. (2017). Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils. Ultrasonics Sonochemistry, 34, 821-830. https://doi.org/10.1016/j.ultsonch.2016.07.022
Gursoy, O., Yilmaz, Y., Gokce, O., & Ertan, K. (2016). Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk. Emirates Journal of Food and Agriculture, 28(4), 235-241. https://doi.org/10.9755/ejfa.2015-09-719
Guzey, D., & Weiss, J. (2001). High-intensity ultrasonic processing improves emulsifying properties of proteins. Colloidal and Interfacial Food Science Laboratory, Department of Food Science and Technology, The University of Tennessee.
Hamedi, F., Mohebbi, M., Shahidi, F., & Azarpazhooh, E. (2018). Ultrasound-assisted osmotic treatment of model food impregnated with pomegranate peel phenolic compounds: Mass transfer, texture, and phenolic evaluations. Food and Bioprocess Technology, 11(5), 1061-1074. https://doi.org/10.1007/s11947-018-2071-z
Han, J. A., & Lim, S. T. (2012). Effect of γ-irradiation on pasting and emulsification properties of octenyl succinylated rice starches. Carbohydrate Polymers, 90(4), 1480-1485. https://doi.org/10.1016/j.carbpol.2012.07.018
Hedayati, S., Niakousari, M., Babajafari, S., & Mazloomi, S. M. (2021). Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications. Trends in Food Science and Technology, 118, 356-361. https://doi.org/10.1016/j.tifs.2021.10.022
Higuera-Barraza, O. A., Del Toro-Sanchez, C. L., Ruiz-Cruz, S., & Márquez-Ríos, E. (2016). Effects of high-energy ultrasound on the functional properties of proteins. Ultrasonics Sonochemistry, 31, 558-562. https://doi.org/10.1016/j.ultsonch.2016.02.007
Hu, H., Liang, H., Wang, Y., Yuan, R., Sun, J., Zhang, L., & Lu, Y. (2021). Ultrasound-assisted extraction of water-soluble polysaccharides from the fruit of Acanthopanax brachypus: Physicochemical, structural and functional properties. Chemistry & Biodiversity, 18(6), e2000947. https://doi.org/10.1002/cbdv.202000947
Huang, T., Tu, Z. C., Shangguan, X., Wang, H., Zhang, L., & Sha, X. M. (2017). Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction. International Journal of Food Properties, 20(sup2), 1210-1220. https://doi.org/10.1080/10942912.2017.1295388
Huu, C. N., Rai, R., Yang, X., Tikekar, R. V., & Nitin, N. (2021). Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. Ultrasonics Sonochemistry, 74, 105567. https://doi.org/10.1016/j.ultsonch.2021.105567
Islam, M. N., Zhang, M., Adhikari, B., Xinfeng, C., & Xu, B. G. (2014). The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms. International Journal of Refrigeration, 42, 121-133. https://doi.org/10.1016/j.ijrefrig.2014.02.012
Jambrak, A. R., Mason, T. J., Lelas, V., Herceg, Z., & Herceg, I. L. (2008). Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering, 86(2), 281-287. https://doi.org/10.1016/j.jfoodeng.2007.10.004
Jambrak, A. R., Mason, T. J., Paniwnyk, L., & Lelas, V. (2007). Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering, 81(1), 88-97. https://doi.org/10.1016/j.jfoodeng.2006.10.009
Jambrak, A. R., Šimunek, M., Petrović, M., Bedić, H., Herceg, Z., & Juretić, H. (2017). Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar. Ultrasonics Sonochemistry, 38, 783-793. https://doi.org/10.1016/j.ultsonch.2016.11.027
James, S. J., James, C., & Purnell, G. (2017). Microwave-assisted thawing and tempering. In The microwave processing of foods (pp. 252-272). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100528-6.00012-7
Jayasooriya, S. D., Torley, P. J., D'Arcy, B. R., & Bhandari, B. R. (2007). Effect of high power ultrasound and ageing on the physical properties of bovine semitendinosus and longissimus muscles. Meat Science, 75(4), 628-639. https://doi.org/10.1016/j.meatsci.2006.09.010
Jia, G., Liu, H., Nirasawa, S., & Liu, H. (2017). Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat. Innovative Food Science & Emerging Technologies, 41, 348-356. https://doi.org/10.1016/j.ifset.2017.04.011
Kaavya, R., Pandiselvam, R., Abdullah, S., Sruthi, N. U., Jayanath, Y., Ashokkumar, C., … Ramesh, S. V. (2021). Emerging non-thermal technologies for decontamination of salmonella in food. Trends in Food Science & Technology, 112, 400-418. https://doi.org/10.1016/j.tifs.2021.04.011
Kaewruang, P., Benjakul, S., & Prodpran, T. (2013). Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures. Food Chemistry, 138(2-3), 1431-1437. https://doi.org/10.1016/j.foodchem.2012.09.114
Karaman, M., Tuncel, N. B., & Yılmaz Tuncel, N. (2017). The effect of ultrasound-assisted extraction on yield and properties of some pulse starches. Starch-Stärke, 69(9-10), 1600307. https://doi.org/10.1002/star.201600307
Karim, A. A., & Bhat, R. (2008). Gelatin alternatives for the food industry: Recent developments, challenges and prospects. Trends in Food Science & Technology, 19(12), 644-656. https://doi.org/10.1016/j.tifs.2008.08.001
Katsampa, P., Valsamedou, E., Grigorakis, S., & Makris, D. P. (2015). A green ultrasound-assisted extraction process for the recovery of antioxidant polyphenols and pigments from onion solid wastes using Box-Behnken experimental design and kinetics. Industrial Crops and Products, 77, 535-543. https://doi.org/10.1016/j.indcrop.2015.09.039
Khandpur, P., & Gogate, P. R. (2015). Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Ultrasonics Sonochemistry, 27, 125-136. https://doi.org/10.1016/j.ultsonch.2015.05.008
Khandpur, P., & Gogate, P. R. (2016). Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices. Ultrasonics Sonochemistry, 29, 337-353. https://doi.org/10.1016/j.ultsonch.2015.10.008
Khatkar, A. B., Kaur, A., Khatkar, S. K., & Mehta, N. (2018). Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties. Ultrasonics Sonochemistry, 49, 333-342. https://doi.org/10.1016/j.ultsonch.2018.08.026
Kiani, H., Zhang, Z., Delgado, A., & Sun, D. W. (2011). Ultrasound assisted nucleation of some liquid and solid model foods during freezing. Food Research International, 44(9), 2915-2921. https://doi.org/10.1016/j.foodres.2011.06.051
Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., & Schoessler, K. (2011). Emerging technologies in food processing. Annual Review of Food Science and Technology, 2, 203-235. https://doi.org/10.1146/annurev.food.102308.124129
Kowalski, S. J., Mierzwa, D., & Stasiak, M. (2017). Ultrasound-assisted convective drying of apples at different process conditions. Drying Technology, 35(8), 939-947. https://doi.org/10.1080/07373937.2016.1239631
Kroehnke, J., Musielak, G., & Boratyńska, A. (2014). Convective drying of potato assisted by ultrasound. PhD Interdisciplinary Journal, 1, 57-65.
Kumar, Y., Roy, S., Devra, A., Dhiman, A., & Prabhakar, P. K. (2021). Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability. LWT - Food Science and Technology, 149, 111632. https://doi.org/10.1016/j.lwt.2021.111632
Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Kothakota, A. (2021). Impact of different microwave treatments on food texture. Journal of Texture Studies, 53, 709-736. https://doi.org/10.1111/jtxs.12635
Lee, H., & Feng, H. (2011). Effect of power ultrasound on food quality. In Ultrasound technologies for food and bioprocessing (pp. 559-582). New York, NY: Springer.
Legay, M., Gondrexon, N., Le Person, S., Boldo, P., & Bontemps, A. (2011). Enhancement of heat transfer by ultrasound: Review and recent advances. International Journal of Chemical Engineering, 2011, 1-17. https://doi.org/10.1155/2011/670108
Li, D., Zhao, H., Muhammad, A. I., Song, L., Guo, M., & Liu, D. (2020). The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chemistry, 320, 126614. https://doi.org/10.1016/j.foodchem.2020.126614
Li, K., Kang, Z. L., Zou, Y. F., Xu, X. L., & Zhou, G. H. (2015). Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology, 52(5), 2622-2633. https://doi.org/10.1007/s13197-014-1356-0
Li, L., Yu, Y., Xu, Y., Wu, J., Yu, Y., Peng, J., … Yang, W. (2021). Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.). LWT - Food Science and Technology, 138, 110653. https://doi.org/10.1016/j.lwt.2020.110653
Li, L., Zhang, M., & Wang, W. (2020). Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam. Food Bioscience, 35, 100548. https://doi.org/10.1016/j.fbio.2020.100548
Li, Y., Zhang, Y., Liu, X., Wang, H., & Zhang, H. (2019). Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten. Journal of Food Science and Technology, 56(7), 3380-3390. https://doi.org/10.1007/s13197-019-03822-6
Lili, W., Yeming, C., & Zaigui, L. (2013). The effects of freezing on soybean microstructure and qualities of soymilk. Journal of Food Engineering, 116(1), 1-6. https://doi.org/10.1016/j.jfoodeng.2012.09.023
Liu, Y., Chen, S., Pu, Y., Muhammad, A. I., Hang, M., Liu, D., & Ye, T. (2019). Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties. Food Chemistry, 286, 576-583. https://doi.org/10.1016/j.foodchem.2019.02.059
Luo, Z., Duan, H., Yang, Y., Zhang, W., Ramaswamy, H. S., & Wang, C. (2021). Ultrasound assisted extraction of cadmium for decontamination of rice and its influence on structure/texture of cooked rice. Journal of Cereal Science, 97, 103142. https://doi.org/10.1016/j.jcs.2020.103142
Ma, T., Wang, J., Wang, L., Yang, Y., Yang, W., Wang, H., … Sun, X. (2020). Ultrasound-combined sterilization technology: An effective sterilization technique ensuring the microbial safety of grape juice and significantly improving its quality. Foods, 9(10), 1512. https://doi.org/10.3390/foods9101512
Ma, X., Zhang, L., Wang, W., Zou, M., Ding, T., Ye, X., & Liu, D. (2016). Synergistic effect and mechanisms of combining ultrasound and pectinase on pectin hydrolysis. Food and Bioprocess Technology, 9(7), 1249-1257. https://doi.org/10.1007/s11947-016-1689-y
Malik, M. A., & Saini, C. S. (2018). Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound. Food Hydrocolloids, 81, 229-241. https://doi.org/10.1016/j.foodhyd.2018.02.052
Maran, J. P., & Priya, B. (2016). Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks. Journal of Food Science and Technology, 53(1), 792-799. https://doi.org/10.1007/s13197-015-1988-8
Maraulo, G. E., dos Santos Ferreira, C., & Mazzobre, M. F. (2021). β-Cyclodextrin enhanced ultrasound-assisted extraction as a green method to recover olive pomace bioactive compounds. Journal of Food Processing and Preservation, 45(3), e15194. https://doi.org/10.1111/jfpp.15194
Marcone, M. F., & Alrifai, O. (2019). Origins and compositional analysis of novel foods: Kopi luwak coffee and bird's nest soup. In M. Moo-Young (Ed.), Comprehensive biotechnology (3rd ed., pp. 739-759). Oxford, UK: Pergamon Press. https://doi.org/10.1016/B978-0-444-64046-8.00251-2
Martínez-Velasco, A., Lobato-Calleros, C., Hernández-Rodríguez, B. E., Román-Guerrero, A., Alvarez-Ramirez, J., & Vernon-Carter, E. J. (2018). High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes. Ultrasonics Sonochemistry, 44, 97-105. https://doi.org/10.1016/j.ultsonch.2018.02.007
Mirzapour-Kouhdasht, A., Sabzipour, F., Taghizadeh, M. S., & Moosavi-Nasab, M. (2019). Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from common carp by-products using microwave and ultrasound-assisted extraction. Journal of Texture Studies, 50(5), 416-425. https://doi.org/10.1111/jtxs.12408
Mnayer, D., Fabiano-Tixier, A. S., Petitcolas, E., Ruiz, K., Hamieh, T., & Chemat, F. (2017). Extraction of green absolute from thyme using ultrasound and sunflower oil. Resource-Efficient Technologies, 3(1), 12-21. https://doi.org/10.1016/j.reffit.2017.01.007
Monteiro, S. H., Silva, E. K., Alvarenga, V. O., Moraes, J., Freitas, M. Q., Silva, M. C., … Cruz, A. G. (2018). Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. Ultrasonics Sonochemistry, 42, 1-10. https://doi.org/10.1016/j.ultsonch.2017.11.015
Mulet, A., Cárcel, J. A., Sanjuan, N., & Bon, J. (2003). New food drying technologies-Use of ultrasound. Food Science and Technology International, 9(3), 215-221. https://doi.org/10.1177/1082013203034641
Musielak, G., Mierzwa, D., & Kroehnke, J. (2016). Food drying enhancement by ultrasound-A review. Trends in Food Science & Technology, 56, 126-141. https://doi.org/10.1016/j.tifs.2016.08.003
Naik, M., Natarajan, V., Rawson, A., Rangarajan, J., & Manickam, L. (2021). Extraction kinetics and quality evaluation of oil extracted from bitter gourd (Momardica charantia L.) seeds using emergent technologies. LWT - Food Science and Technology, 140, 110714. https://doi.org/10.1016/j.lwt.2020.110714
Negi, P. S. (2012). Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application. International Journal of Food Microbiology, 156(1), 7-17. https://doi.org/10.1016/j.ijfoodmicro.2012.03.006
Nieto, A. B., Vicente, S., Hodara, K., Castro, M. A., & Alzamora, S. M. (2013). Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility. Journal of Food Engineering, 119(1), 104-114. https://doi.org/10.1016/j.jfoodeng.2013.04.032
Niknam, R., Mousavi, M., & Kiani, H. (2020). New studies on the galactomannan extracted from Trigonella foenum-graecum (fenugreek) seed: Effect of subsequent use of ultrasound and microwave on the physicochemical and rheological properties. Food and Bioprocess Technology, 13(5), 882-900. https://doi.org/10.1007/s11947-020-02437-6
Nipornram, S., Tochampa, W., Rattanatraiwong, P., & Singanusong, R. (2018). Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel. Food Chemistry, 241, 338-345. https://doi.org/10.1016/j.foodchem.2017.08.114
Niveditha, A., Pandiselvam, R., Prasath, V. A., Singh, S. K., Gul, K., & Kothakota, A. (2021). Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods-A review. Food Control, 130, 108338. https://doi.org/10.1016/j.foodcont.2021.108338
Noshad, M., Mohebbi, M., Shahidi, F., & Mortazavi, S. A. (2012). Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic. Journal of Food Processing and Preservation, 36(5), 383-392. https://doi.org/10.1111/j.1745-4549.2011.00593.x
Nowacka, M., Tylewicz, U., Romani, S., Dalla Rosa, M., & Witrowa-Rajchert, D. (2017). Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit. Innovative Food Science & Emerging Technologies, 41, 71-78. https://doi.org/10.1016/j.ifset.2017.02.002
Nowacka, M., Wiktor, A., Śledź, M., Jurek, N., & Witrowa-Rajchert, D. (2012). Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering, 113(3), 427-433. https://doi.org/10.1016/j.jfoodeng.2012.06.013
O'Donnell, C. P., Tiwari, B. K., Bourke, P., & Cullen, P. J. (2010). Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science & Technology, 21(7), 358-367. https://doi.org/10.1016/j.tifs.2010.04.007
Ojha, K. S., Aznar, R., O'Donnell, C., & Tiwari, B. K. (2020). Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources. TrAC Trends in Analytical Chemistry, 122, 115663. https://doi.org/10.1016/j.trac.2019.115663
Ojha, K. S., Tiwari, B. K., & O'Donnell, C. P. (2018). Effect of ultrasound technology on food and nutritional quality. In Advances in food and nutrition research (Vol. 84, pp. 207-240). Massachusetts, US: Academic Press. https://doi.org/10.1016/bs.afnr.2018.01.001
Okonkwo, V. C., Kwofie, E. M., Mba, O. I., & Ngadi, M. O. (2021). Impact of thermo-sonication on quality indices of starch-based sauces. Ultrasonics Sonochemistry, 73, 105473. https://doi.org/10.1016/j.ultsonch.2021.105473
Oladejo, A. O., Ma, H., Qu, W., Zhou, C., Wu, B., & Yang, X. (2017). Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas). International Journal of Food Science & Technology, 52(4), 888-896. https://doi.org/10.1111/ijfs.13352
Oliveira, H., Pedro, S., Nunes, M. L., Costa, R., & Vaz-Pires, P. (2012). Processing of salted cod (Gadus spp.): A review. Comprehensive Reviews in Food Science and Food Safety, 11(6), 546-564. https://doi.org/10.1111/j.1541-4337.2012.00202.x
Önal, B., Adiletta, G., Di Matteo, M., Russo, P., Ramos, I. N., & Silva, C. L. (2021). Microwave and ultrasound pre-treatments for drying of the “Rocha” pear: Impact on phytochemical parameters, color changes and drying kinetics. Foods, 10(4), 853. https://doi.org/10.3390/foods10040853
Ordonez, V. M. G., & Berrio, L. F. (2011). Effect of ultrasound, and magnetic fields on pH and texture (TPA) in beef loin tuna.
Ozuna, C., Cárcel, J. A., Walde, P. M., & Garcia-Perez, J. V. (2014). Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties. Innovative Food Science & Emerging Technologies, 23, 146-155. https://doi.org/10.1016/j.ifset.2014.03.008
Ozuna, C., Puig, A., García-Pérez, J. V., Mulet, A., & Cárcel, J. A. (2013). Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering, 119(1), 84-93. https://doi.org/10.1016/j.jfoodeng.2013.05.016
Pan, Z., Qu, W., Ma, H., Atungulu, G. G., & McHugh, T. H. (2012). Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry, 19(2), 365-372. https://doi.org/10.1016/j.ultsonch.2011.05.015
Pandiselvam, R., Subhashini, S., Banuu Priya, E. P., Kothakota, A., Ramesh, S. V., & Shahir, S. (2019). Ozone based food preservation: A promising green technology for enhanced food safety. Ozone: Science & Engineering, 41(1), 17-34. https://doi.org/10.1080/01919512.2018.1490636
Pandiselvam, R., Sunoj, S., Manikantan, M. R., Kothakota, A., & Hebbar, K. B. (2017). Application and kinetics of ozone in food preservation. Ozone: Science & Engineering, 39(2), 115-126. https://doi.org/10.1080/01919512.2016.1268947
Pardo, L. (2015). Piezoelectric ceramic materials for power ultrasonic transducers. In Power ultrasonics (pp. 101-125). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-028-6.00005-3
Park, S. Y., Song, H. H., & Ha, S. D. (2014). Synergistic effects of NaOCl and ultrasound combination on the reduction of Escherichia coli and Bacillus cereus in raw laver. Foodborne Pathogens and Disease, 11(5), 373-378. https://doi.org/10.1089/fpd.2013.1665
Piao, Y. Z., Zhao, C. C., & Eun, J. B. (2020). Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment. Journal of Food Science, 85(12), 4161-4169. https://doi.org/10.1111/1750-3841.15509
Pingret, D., Fabiano-Tixier, A. S., & Chemat, F. (2013). Degradation during application of ultrasound in food processing: A review. Food Control, 31(2), 593-606. https://doi.org/10.1016/j.foodcont.2012.11.039
Polanco-Lugo, E., Martínez-Castillo, J. I., Cuevas-Bernardino, J. C., González-Flores, T., Valdez-Ojeda, R., Pacheco, N., & Ayora-Talavera, T. (2019). Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CyTA - Journal of Food, 17(1), 463-471. https://doi.org/10.1111/ijfs.13352
Prithviraj, V., Pandiselvam, R., Babu, A. C., Kothakota, A., Manikantan, M. R., Ramesh, S. V., … Hebbar, K. B. (2021). Emerging non-thermal processing techniques for preservation of tender coconut water. LWT - Food Science and Technology, 149, 111850. https://doi.org/10.1016/j.lwt.2021.111850
Rahaman, A., Zeng, X. A., Kumari, A., Rafiq, M., Siddeeg, A., Manzoor, M. F., … Ahmed, Z. (2019). Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum. Ultrasonics Sonochemistry, 58, 104643. https://doi.org/10.1016/j.ultsonch.2019.104643
Raviyan, P., Zhang, Z., & Feng, H. (2005). Ultrasonication for tomato pectinmethylesterase inactivation: Effect of cavitation intensity and temperature on inactivation. Journal of Food Engineering, 70(2), 189-196. https://doi.org/10.1016/j.jfoodeng.2004.09.028
Ricce, C., Rojas, M. L., Miano, A. C., Siche, R., & Augusto, P. E. D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89, 701-708. https://doi.org/10.1016/j.foodres.2016.09.030
Rodrigues, S., & Fernandes, F. A. (2017). Extraction processes assisted by ultrasound. In Ultrasound: Advances for food processing and preservation (pp. 351-368). Massachusetts, US: Academic Press. https://doi.org/10.1016/B978-0-12-804581-7.00014-2
Rodríguez De Luna, S. L., Ramírez-Garza, R. E., & Serna Saldívar, S. O. (2020). Environmentally friendly methods for flavonoid extraction from plant material: Impact of their operating conditions on yield and antioxidant properties. The Scientific World Journal, 2020, 1-38. https://doi.org/10.1155/2020/6792069
Rodríguez, Ó., Eim, V., Rosselló, C., Femenia, A., Cárcel, J. A., & Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: Effects on quality. Journal of the Science of Food and Agriculture, 98(5), 1660-1673. https://doi.org/10.1002/jsfa.8673
Rodríguez, Ó., Santacatalina, J. V., Simal, S., Garcia-Perez, J. V., Femenia, A., & Rosselló, C. (2014). Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering, 129, 21-29. https://doi.org/10.1016/j.jfoodeng.2014.01.001
Rodsamran, P., & Sothornvit, R. (2019). Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions. Food Bioscience, 28, 66-73. https://doi.org/10.1016/j.fbio.2019.01.017
Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2020). Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin. Food and Bioproducts Processing, 119, 20-30. https://doi.org/10.1016/j.fbp.2019.10.008
Rokhina, E. V., Lens, P., & Virkutyte, J. (2009). Low-frequency ultrasound in biotechnology: State of the art. Trends in Biotechnology, 27(5), 298-306. https://doi.org/10.1016/j.tibtech.2009.02.001
Rosario, D. K., Duarte, A. L. A., Madalao, M., Libardi, M. C., Teixeira, L. J., Conte-Junior, C. A., & Bernardes, P. C. (2018). Ultrasound improves antimicrobial effect of sodium hypochlorite and instrumental texture on fresh-cut yellow melon. Journal of Food Quality, 2018, 1-6. https://doi.org/10.1155/2018/2936589
Saclier, M., Peczalski, R., & Andrieu, J. (2010). Effect of ultrasonically induced nucleation on ice crystals' size and shape during freezing in vials. Chemical Engineering Science, 65(10), 3064-3071. https://doi.org/10.1016/j.ces.2010.01.035
Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Awad, F. N., … Zeng, X. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology, 64(1), 452-458. https://doi.org/10.1016/j.lwt.2015.05.005
Salazar, J., Chávez, J. A., Turó, A., & García-Hernández, M. J. (2010). Effect of ultrasound on food processing. In Novel food processing: Effects on rheological and functional properties (pp. 65-84). Florida, US: CRC Press.
Sanches, M. A. R., Silva, P. M. O. C., Barretto, T. L., Darros-Barbosa, R., da Silva-Barretto, A. C., & Telis-Romero, J. (2021). Technological and diffusion properties in the wet salting of beef assisted by ultrasound. LWT - Food Science and Technology, 149, 112036. https://doi.org/10.1016/j.lwt.2021.112036
Seshadri, R., Weiss, J., Hulbert, G. J., & Mount, J. (2003). Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions. Food Hydrocolloids, 17(2), 191-197. https://doi.org/10.1016/S0268-005X(02)00051-6
Sfakianakis, P., & Tzia, C. (2014). Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: A review. Foods, 3(1), 176-193. https://doi.org/10.3390/foods3010176
Shamaei, S., Emam-Djomeh, Z., & Moini, S. (2012). Ultrasound-assisted osmotic dehydration of cranberries: Effect of finish drying methods and ultrasonic frequency on textural properties. Journal of Texture Studies, 43(2), 133-141. https://doi.org/10.1111/j.1745-4603.2011.00323.x
Shen, Y., Zhu, D., Xi, P., Cai, T., Cao, X., Liu, H., & Li, J. (2021). Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice. LWT - Food Science and Technology, 142, 111030. https://doi.org/10.1016/j.lwt.2021.111030
Sheng, L., Wang, Y., Chen, J., Zou, J., Wang, Q., & Ma, M. (2018). Influence of high-intensity ultrasound on foaming and structural properties of egg white. Food Research International, 108, 604-610. https://doi.org/10.1016/j.foodres.2018.04.007
Siró, I., Vén, C., Balla, C., Jónás, G., Zeke, I., & Friedrich, L. (2009). Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91(2), 353-362. https://doi.org/10.1016/j.jfoodeng.2008.09.015
Sruthi, N. U., Josna, K., Pandiselvam, R., Kothakota, A., Gavahian, M., & Khaneghah, A. M. (2021). Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chemistry, 368, 130809. https://doi.org/10.1016/j.foodchem.2021.130809
Stinco, C. M., Fernández-Vázquez, R., Heredia, F. J., Meléndez-Martínez, A. J., & Vicario, I. M. (2013). Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions. LWT - Food Science and Technology, 53(2), 458-463. https://doi.org/10.1016/j.lwt.2013.04.003
Sujka, M., & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocolloids, 31(2), 413-419. https://doi.org/10.1016/j.foodhyd.2012.11.027
Sun, D. W., & Li, B. (2003). Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. Journal of Food Engineering, 57(4), 337-345. https://doi.org/10.1016/S0260-8774(02)00354-0
Sun, Q., Zhao, X., Zhang, C., Xia, X., Sun, F., & Kong, B. (2019). Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. LWT - Food Science and Technology, 108, 106-112. https://doi.org/10.1016/j.lwt.2019.03.042
Suslick, K. S., Eddingsaas, N. C., Flannigan, D. J., Hopkins, S. D., & Xu, H. (2011). Extreme conditions during multibubble cavitation: Sonoluminescence as a spectroscopic probe. Ultrasonics Sonochemistry, 18(4), 842-846. https://doi.org/10.1016/j.ultsonch.2010.12.012
Tao, Y., Han, M., Gao, X., Han, Y., Show, P. L., Liu, C., … Xie, G. (2019). Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property. Ultrasonics Sonochemistry, 53, 192-201. https://doi.org/10.1016/j.ultsonch.2019.01.003
Terefe, N. S., Buckow, R., & Versteeg, C. (2015). Quality-related enzymes in plant-based products: Effects of novel food-processing technologies part 3: Ultrasonic processing. Critical Reviews in Food Science and Nutrition, 55(2), 147-158. https://doi.org/10.1080/10408398.2011.586134
Terefe, N. S., Pasero, C., Fernando, S., Rout, M., Woonton, B., & Mawson, R. (2011). Application of low intensity ultrasound to improve the textural quality of processed vegetables. In Institute of Food Technologists (IFT) Annual Meeting. IFT, New Orleans, LA.
Traore, M. B., Sun, A., Gan, Z., Senou, H., Togo, J., & Fofana, K. H. (2020). Antimicrobial capacity of ultrasound and ozone for enhancing bacterial safety on inoculated shredded green cabbage (Brassica oleracea var. capitata). Canadian Journal of Microbiology, 66(2), 125-137. https://doi.org/10.1139/cjm-2019-0313
Tu, Z. C., Huang, T., Wang, H., Sha, X. M., Shi, Y., Huang, X. Q., … Li, D. J. (2015). Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction. Journal of Food Science and Technology, 52(4), 2166-2174. https://doi.org/10.1007/s13197-013-1239-9
Tüfekçi, S., & Özkal, S. G. (2017). Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application. Heat and Mass Transfer, 53(7), 2279-2286. https://doi.org/10.1007/s00231-017-1983-x
van Kempen, S. E., Schols, H. A., van der Linden, E., & Sagis, L. M. (2013). Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters. Soft Matter, 9(40), 9579-9592. https://doi.org/10.1039/C3SM51770E
Veillet, S., Tomao, V., & Chemat, F. (2010). Ultrasound assisted maceration: An original procedure for direct aromatisation of olive oil with basil. Food Chemistry, 123(3), 905-911. https://doi.org/10.1016/j.foodchem.2010.05.005
Vercet, A., Sánchez, C., Burgos, J., Montañés, L., & Buesa, P. L. (2002). The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. Journal of Food Engineering, 53(3), 273-278. https://doi.org/10.1016/S0260-8774(01)00165-0
Virot, M., Tomao, V., Le Bourvellec, C., Renard, C. M., & Chemat, F. (2010). Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochemistry, 17(6), 1066-1074. https://doi.org/10.1016/j.foodchem.2010.05.005
Wang, Y., Liang, H., Xu, R., Lu, B., Song, X., & Liu, B. (2020). Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef. International Journal of Refrigeration, 116, 1-8. https://doi.org/10.1016/j.ijrefrig.2019.12.025
Wang, J., Liu, Q., Xie, B., & Sun, Z. (2020). Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice. Ultrasonics Sonochemistry, 64, 105000. https://doi.org/10.1016/j.ultsonch.2020.105000
Wang, M., Huang, B., Fan, C., Zhao, K., Hu, H., Xu, X., … Liu, F. (2016). Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid. International Journal of Biological Macromolecules, 91, 794-803. https://doi.org/10.1016/j.ijbiomac.2016.06.011
Weiss, J., Kristbergsson, K., & Kjartansson, G. T. (2011). Engineering food ingredients with high-intensity ultrasound. In Ultrasound technologies for food and bioprocessing (pp. 239-285). New York, NY: Springer. https://doi.org/10.1007/978-1-4419-7472-3_10
Widyasari, R., & Rawdkuen, S. (2014). Extraction and characterization of gelatin from chicken feet by acid and ultrasound assisted extraction. Food and Applied Bioscience Journal, 2(1), 85-97. https://doi.org/10.14456/fabj.2014.7
Wu, D., Wu, C., Ma, W., Wang, Z., Yu, C., & Du, M. (2019). Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). Food Hydrocolloids, 89, 707-714. https://doi.org/10.1016/j.foodhyd.2018.11.032
Wu, H., Hulbert, G. J., & Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science & Emerging Technologies, 1(3), 211-218. https://doi.org/10.1016/S1466-8564(00)00020-5
Wu, J., Gamage, T. V., Vilkhu, K. S., Simons, L. K., & Mawson, R. (2008). Effect of thermosonication on quality improvement of tomato juice. Innovative Food Science & Emerging Technologies, 9(2), 186-195. https://doi.org/10.1016/j.ifset.2007.07.007
Xin, Y., Zhang, M., & Adhikari, B. (2014). Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.). Ultrasonics Sonochemistry, 21(5), 1728-1735. https://doi.org/10.1016/j.ultsonch.2014.03.017
Xiong, T., Xiong, W., Ge, M., Xia, J., Li, B., & Chen, Y. (2018). Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International, 109, 260-267. https://doi.org/10.1016/j.foodres.2018.04.044
Xu, B., Zhang, M., Bhandari, B., & Cheng, X. (2014). Influence of ultrasound-assisted osmotic dehydration and freezing on the water state, cell structure, and quality of radish (Raphanus sativus L.) cylinders. Drying Technology, 32(15), 1803-1811. https://doi.org/10.1080/07373937.2014.947427
Yan, K., Lv, J., Liu, L., Hu, X., Xie, Y., Sun, J., & Zhang, S. (2010). Sterilization of ultrasound on liquid milk in Bacillus subtilis. China Dairy Industry, 38(2), 4-6.
Yao, Y. (2016). Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration. Ultrasonics Sonochemistry, 31, 512-531. https://doi.org/10.1016/j.ultsonch.2016.01.039
Yildirim, A., Öner, M. D., & Bayram, M. (2013). Effect of soaking and ultrasound treatments on texture of chickpea. Journal of Food Science and Technology, 50(3), 455-465. https://doi.org/10.1007/s13197-011-0362-8
Yolmeh, M., Najafi, M. B. H., & Farhoosh, R. (2014). Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chemistry, 155, 319-324. https://doi.org/10.1016/j.foodchem.2014.01.059
Yu, H., Liu, Y., Yang, F., Xie, Y., Guo, Y., Cheng, Y., & Yao, W. (2021). Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control. Food Control, 122, 107822. https://doi.org/10.1016/j.foodcont.2020.107822
Zhang, L., Huang, X., Miao, S., Zeng, S., Zhang, Y., & Zheng, B. (2016). Influence of ultrasound on the rehydration of dried sea cucumber (Stichopus japonicus). Journal of Food Engineering, 178, 203-211. https://doi.org/10.1016/j.jfoodeng.2016.01.024
Zhang, Z., Sun, D. W., Zhu, Z., & Cheng, L. (2015). Enhancement of crystallization processes by power ultrasound: Current state-of-the-art and research advances. Comprehensive Reviews in Food Science and Food Safety, 14(4), 303-316. https://doi.org/10.1111/1541-4337.12132
Zhao, C. C., & Eun, J. B. (2018). Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage. Ultrasonics Sonochemistry, 49, 137-144. https://doi.org/10.1016/j.ultsonch.2018.07.039
Zhao, Y. Y., Yi, J. Y., Bi, J. F., Chen, Q. Q., Zhou, M., & Zhang, B. (2019). Improving of texture and rehydration properties by ultrasound pretreatment for infrared-dried shiitake mushroom slices. Drying Technology, 37(3), 352-362. https://doi.org/10.1080/07373937.2018.1456449
Zheng, L., & Sun, D. W. (2006). Innovative applications of power ultrasound during food freezing processes-A review. Trends in Food Science & Technology, 17(1), 16-23. https://doi.org/10.1016/j.tifs.2005.08.010
Zhu, Z., Zhang, P., & Sun, D. W. (2020). Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes. Ultrasonics Sonochemistry, 60, 104733. https://doi.org/10.1016/j.ultsonch.2019.104733
Zou, Y., Wan, Z., Guo, J., Wang, J., Yin, S., & Yang, X. (2016). Modulation of the surface properties of protein particles by a surfactant for stabilizing foams. RSC Advances, 6(70), 66018-66026. https://doi.org/10.1039/C6RA12569G