Journal ArticleDOI
Effects of sonication and carbonation on guava juice quality
TLDR
The effects of carbonation and sonication on the quality of guava juice were studied for selected physicochemical properties such as colour, cloud stability, pH, acidity, total soluble solids, polyphenoloxidase (PPO) activity, ascorbic acid content and microbial stability as mentioned in this paper.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 260 citations till now. The article focuses on the topics: Carbonation & Ascorbic acid.read more
Citations
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Journal ArticleDOI
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Ashish Rawson,Ankit Patras,Brijesh K. Tiwari,Francesco Noci,Tatiana Koutchma,Nigel P. Brunton +5 more
TL;DR: This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products and discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits.
Journal ArticleDOI
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
TL;DR: 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.
Journal ArticleDOI
Effect of ultrasonic processing on food enzymes of industrial importance
TL;DR: In this article, power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products, which has shown potential for both enzyme and pathogen inactivation.
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.
Journal ArticleDOI
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.
References
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Journal ArticleDOI
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.
Book
Food Processing Technology: Principles and Practice
TL;DR: The Food Processing Technology: Principles and Practice, Fourth Edition, the authors has been updated and extended to include the many developments that have taken place since the third edition was published, including an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered.
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.
Journal ArticleDOI
Emerging technologies: chemical aspects
Peter Butz,Bernhard Tauscher +1 more
TL;DR: In this article, the effects of high pressure on chemical and sensory changes in foods are discussed, and the process is used to create food and food ingredients with new sensory and functional properties including also physiological functionality.