Journal ArticleDOI
Degradation during application of ultrasound in food processing: A review
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TLDR
In this paper, some of the effects induced by ultrasound on food products in general and more specifically on high lipid containing food material are presented, evidencing the degradation of some compounds and the modifications in physicochemical parameters of food products.About:
This article is published in Food Control.The article was published on 2013-06-01. It has received 325 citations till now. The article focuses on the topics: Lipid oxidation & Food processing.read more
Citations
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Carotenoid extraction methods: A review of recent developments.
TL;DR: This review highlights the theoretical aspects and recent developments of various conventional and nonconventional methods used for the extraction of carotenoids, including ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE).
Journal ArticleDOI
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat,Maryline Abert Vian,Anne-Sylvie Fabiano-Tixier,Marinela Nutrizio,Anet Režek Jambrak,Paulo E.S. Munekata,José M. Lorenzo,Francisco J. Barba,Arianna Binello,Giancarlo Cravotto +9 more
TL;DR: A review of green extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries is presented in this paper, where the authors focus on the strategies and present them as success stories for research and education and at the industrial scale.
Journal ArticleDOI
Landmarks in the historical development of twenty first century food processing technologies
N.N. Misra,Mohamed Koubaa,Shahin Roohinejad,Pablo Juliano,Hami Alpas,Rita S. Inácio,Jorge A. Saraiva,Francisco J. Barba +7 more
TL;DR: A historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day is provided.
Journal ArticleDOI
Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels
Balunkeswar Nayak,Farid Dahmoune,Farid Dahmoune,Kamal Moussi,Hocine Remini,Sofiane Dairi,Omar Aoun,Madani Khodir +7 more
TL;DR: The TPC and TAA in MAE extracts were higher than the other three extracts, and the maximum predicted TPC under the optimal MAE conditions was 12.20 mg GAE g(-1) DW.
Journal ArticleDOI
Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel
TL;DR: In this article, the authors investigated the effects of ultrasound and/or heating on the yield of pectin, swelling behavior of material, and kinetics of extractin extraction from grapefruit peel.
References
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Journal ArticleDOI
Applications of ultrasound in food technology: Processing, preservation and extraction
TL;DR: 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.
Journal ArticleDOI
Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.
Journal ArticleDOI
Free Radical Lipid Peroxidation: Mechanisms and Analysis
Journal ArticleDOI
The temperature of cavitation.
TL;DR: Sonoluminescence spectra from silicone oil showed emission came from excited state C2 (Swan band transitions, d3IIg—a3II�), which has been modeled with synthetic spectra as a function of rotational and vibrational temperatures.
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Applications of ultrasound in food technology: Processing, preservation and extraction
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