Journal ArticleDOI
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
TLDR
In this paper, tomato juice was sonicated at different amplitude levels (24.4-61.0 μm) at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off.About:
This article is published in Food Chemistry.The article was published on 2010-10-01. It has received 361 citations till now. The article focuses on the topics: Ascorbic acid & Titratable acid.read more
Citations
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Journal ArticleDOI
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
TL;DR: This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials, focusing on the instrumental and visual measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages.
Journal ArticleDOI
Degradation during application of ultrasound in food processing: A review
TL;DR: 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.
Journal ArticleDOI
Sonication improves kasturi lime (Citrus microcarpa) juice quality.
TL;DR: Results of the present study indicate that sonication may be employed as a suitable technique for kasturi lime juice processing, where antioxidant and other bioactive compound retention or enhancement is desired, along with the achievement of safety and quality standards.
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Effects of ultrasound treatments on quality of grapefruit juice
TL;DR: Overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of Grapefruit juice.
Journal ArticleDOI
Enhancement of Food Processes by Ultrasound: A Review
Yang Tao,Da-Wen Sun +1 more
TL;DR: This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration.
References
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Journal ArticleDOI
Applications and opportunities for ultrasound assisted extraction in the food industry-a review
TL;DR: In this paper, the use of ultrasonic assisted extraction (UAE) for food and allied industries is discussed, including the potential for modification of plant cell material to provide improved bioavailability of micro-nutrients while retaining the natural-like quality.
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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
A Prospective Study of Tomato Products, Lycopene, and Prostate Cancer Risk
TL;DR: Frequent consumption of tomato products is associated with a lower risk of prostate cancer, and these associations persisted in analyses controlling for fruit and vegetable consumption and for olive oil use and were observed separately in men of Southern European or other Caucasian ancestry.
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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.
Journal ArticleDOI
Free radical formation induced by ultrasound and its biological implications
Peter Riesz,Takashi Kondo +1 more
TL;DR: The role of free radicals and of mechanical effects induced by ultrasound in DNA degradation, inactivation of enzymes, lipid peroxidation, and cell killing is reviewed.