Impact of Ultrasound on Food Constituents (CROSBI ID 64456)
Prilog u knjizi | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Brnčić, Mladen ; Šic Žlabur, Jana
engleski
Impact of Ultrasound on Food Constituents
Ultrasound is one of the non-invasive technologies, which successfully find a widespread use in numerous processes in food technology. It represents one of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extraction, bleaching, crystallization, emulsification and filtration. Specific equipment required in mentioned food industry applications is constructed to fit ultrasound principles and nowadays successfully applied even at the level of larger capacity and industrial scale. All mentioned prove that ultrasound is successfully implemented and commercialized in the food industry and for the food products such as fruits and vegetables (dried, juices), meat, and dairy products (milk, cheese, chocolate)
Ultrasound ; Food quality ; Nutritional properties ; Fruits and Vegetables ; Meat products ; Diary products
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
69-94.
objavljeno
Podaci o knjizi
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
Roohinejad, Shahin, Koubaa, Mohamed, Greiner, Ralf, Mallikarjunan, Kumar
Cham: Springer
2019.
978-3-030-18190-1