Applications of ultrasound in food technology: Processing, preservation and extraction
TLDR
This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.About:
This article is published in Ultrasonics Sonochemistry.The article was published on 2011-07-01 and is currently open access. It has received 1963 citations till now. The article focuses on the topics: Food technology & Food processing.read more
Citations
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Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.
Farid Chemat,Natacha Rombaut,Anne-Gaëlle Sicaire,Alice Meullemiestre,Anne-Sylvie Fabiano-Tixier,Maryline Abert-Vian +5 more
TL;DR: This review presents a complete picture of current knowledge on ultrasound-assisted extraction in food ingredients and products, nutraceutics, cosmetic, pharmaceutical and bioenergy applications, and applications from laboratory to industry, security, and environmental impacts.
Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
Journal ArticleDOI
Biofilm formation in food industries: A food safety concern
TL;DR: Biofilm formation in dairy, fish processing, poultry, meat, and Ready-To-Eat foods industries are discussed, as well as the biofilm forming abilities' of various microorganisms and the influence of food contact surface materials on biofilm formation.
Journal ArticleDOI
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
TL;DR: The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.
Journal ArticleDOI
Review of Green Food Processing techniques. Preservation, transformation, and extraction
Farid Chemat,Natacha Rombaut,Alice Meullemiestre,Mohammad Turk,Sandrine Perino,Anne-Sylvie Fabiano-Tixier,Maryline Abert-Vian +6 more
TL;DR: In this article, a review of innovative food processing techniques and their role in promoting sustainable food industry is presented, focusing on the strategies and the tools available to make preservation, transformation and extraction greener and present them as success stories for research, education and at industrial scale.
References
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BookDOI
Microwaves in organic synthesis
TL;DR: In this article, the authors present an overview of the development and development of microwave-assisted organic synthesis and its application in the field of organic chemistry. But they do not discuss the specific properties of microwave reactions and their application in organic synthesis.
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Accelerated Solvent Extraction: A Technique for Sample Preparation
Bruce E. Richter,Brian A. Jones,and John L. Ezzell,Nathan L. Porter,Nebojsa Avdalovic and,Christopher A. Pohl +5 more
TL;DR: In this paper, the authors describe a new technique for sample preparation, accelerated solvent extraction (ASE), that combines elevated temperatures and pressures with liquid solvents, and investigate the effects of various operational parameters (i.e., temperature, pressure, and volume of solvent used) on the performance of ASE.
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An overview of the ultrasonically assisted extraction of bioactive principles from herbs.
TL;DR: This paper presents a review of the ultrasonically assisted extraction of bioactive principles from herbs under European community grants under the COPERNICUS programme and in a COST D10 network.
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The uses of ultrasound in food technology
TL;DR: The same physical and mechanical effects which have been utilised in sonochemistry have been applied to food processing as discussed by the authors, i.e. strong shear forces, particle fragmentation, increased mass and heat transfer, nucleation of seedling, etc.
Journal ArticleDOI
Inactivation of microbes using ultrasound: a review.
TL;DR: Thermosonic, manosonic, pressure plus sonication, and manothermosonic treatments are likely the best methods to inactivate microbes, as they are more energy-efficient and effective in killing microorganisms.
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