Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing (CROSBI ID 612692)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Bosiljkov, Tomislav ; Karlović, Sven ; Semenski, Damir ; Brnčić, Mladen ; Tripalo, Branko ; Ježek, Damir ; Dujmić, Filip
engleski
Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing
Application of high intensity ultrasound and high hydrostatic pressure in food technology and biotechnology is the most progressive technology usage on most usable technological processes in food industry. Input of minimal amount of heat energy in food, which is low enough to preserve bioactive compounds, textural and other organoleptic properties of processed food. Nowadays, the physical effect of high intensity ultrasound is observed to improve various foodstuffs and changes on their properties such as: better extraction, homogenization, drying and crystallization.
high intensity ultrasound; high hydrostatic pressure; food processing
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Podaci o prilogu
48-49.
2014.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of 31st Danubia Adria Symposium on Advances in Experimental Mechanics
Podaci o skupu
31st Danubia Adria Symposium on Advances in Experimental Mechanics
poster
24.09.2014-27.09.2014
Kempten (Allgäu), Njemačka